Cod Piccata Paprika

• 1 1/2 pounds cod fillet
• 1/2 cup blanched almond flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground smoked paprika
• 2 tablespoons olive oil
• 4 tablespoons grapeseed oil
• 1 cup chicken stock
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup kalamata olives, finely chopped
• 1/4 cup finely chopped fresh parsley

1. Rinse the cod, pat dry, and slice into 4 pieces.
2. In a medium bowl, combine the almond flour, salt, and paprika. Coat the cod with the almond flour mixture.
3. Heat the olive oil and 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Saute the cod in the oil for 3 to 5 minutes per side, until golden brown. Transfer the cod to a paper towel-lined plate and place in a warm oven.
4. Using the same skillet, combine the chicken stock, lemon juice, and olives, loosening the browned bits with a spatula to incorporate into the sauce. Raise the heat to high and reduce the sauce by half. Whisk in the remaining 3 tablespoons grapeseed oil.
5. Pour the sauce over the cod, and sprinkle with parsley before serving.

cod fillet, blanched almond flour, salt, ground smoked paprika, olive oil, grapeseed oil, chicken stock, freshly squeezed lemon juice, kalamata olives, fresh parsley

Taken from www.epicurious.com/recipes/food/views/cod-piccata-paprika-367671 (may not work)