Name: Simple Spring White Fish Piccata
Ingredients: 3 to 4 tablespoons olive oil; flour for drudging (1/4 to 1/2 cup); salt and pepper for seasoning; 1 lb of thin white fish fillets (I prefer sole – snapper, pike, or tilapia also work well.); 2 garlic cloves, minced; zest and juice of 1 large lemon; 1/4 cup white wine; 2 tablespoons capers, drained; 2 tablespoons butter; 1/4 cup fresh chopped parsley

Description

Quick, light, and delicious!

Ingredients

Scale

3 to 4 tablespoons olive oil
flour for drudging (1/4 to 1/2 cup)
salt and pepper for seasoning
1 lb of thin white fish fillets (I prefer sole – snapper, pike, or tilapia also work well.)
2 garlic cloves, minced
zest and juice of 1 large lemon
1/4 cup white wine
2 tablespoons capers, drained
2 tablespoons butter
1/4 cup fresh chopped parsley

Instructions

Heat olive oil in large sauté pan.
Pat the fish dry. Season it with salt and pepper and then drudge it through the flour. When the oil is shimmering, add the fish and cook about 2 minutes. Gently flip the fish and cook 2 minutes more. It should be golden brown. Transfer the fish to a plate.
Add the wine to the pan and scrape up any browned bits. Add capers, lemon zest, lemon juice, and cook for about a minute. Then add the butter and melt. Stir in the parsley.
Plate the fish and spoon the sauce over each fillet. Garnish