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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.