Fish Piccata
Ingredients
- ½ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 white fish fillets ex. flounder, tilapia
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 2 teaspoons minced garlic about two cloves
- ¾ cup dry white wine or chicken stock
- 1 tablespoon lemon juice fresh approximately 2 small lemons
- 3 tablespoons capers in brine
- 2 teaspoons lemon zest approximately 2 small lemons
- 1 tablespoon chopped fresh parsley
Instructions
- Pat fish dry. Combine flour, salt, and pepper in a shallow bowl and place each piece of fish into the flour. Turn to coat and then shake off any excess.
- Heat olive oil and 1 tablespoon of butter in a non stick pan over medium-high heat and cook the fish in batches for 4-5 minutes per side or until golden brown and cooked through. Remove the fish from the skillet onto a plate.
- If there’s too much oil in the pan, discard most of it. Return the pan to heat, melt one tablespoon of butter, add the garlic and cook for 30 seconds.
- Add wine (or chicken stock) to the skillet and cook until it reduces in half. Add lemon juice, and the remaining butter and cook gently until the sauce emulsifies.
- Add in the capers, lemon zest, and chopped parsley and stir before removing from the heat.
- Spoon the sauce over the fish and serve warm with mashed potatoes and vegetables or salad.
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