Fish Piccata with Lemon-Butter Sauce Recipe

on
Fish Piccata with Lemon-Butter Sauce recipe

Fish Piccata with Lemon-Butter Sauce Recipe

Description:

A vibrant dish featuring flaky white fish fillets, delicately pan-fried to a golden brown. The fish is nestled in a rich, bright lemon-butter sauce, speckled with tiny green capers and flecks of fresh parsley. The sauce has a light, slightly tangy flavor that complements the mild taste of the fish perfectly. The dish is garnished with bright yellow lemon wedges, adding a pop of color and a final touch of citrusy freshness. The overall visual impression is one of elegance and simplicity, highlighting the natural beauty of the ingredients.


Ingredients:

  • - 1 pound white fish fillets (cod, tilapia, or halibut), cut into 4 portions
  • - 1/2 cup all-purpose flour
  • - 1/4 teaspoon salt
  • - 1/4 teaspoon black pepper
  • - 2 tablespoons olive oil
  • - 1/4 cup butter
  • - 4 cloves garlic, minced
  • - 1/2 cup dry white wine
  • - 1/2 cup chicken broth
  • - 1/4 cup lemon juice
  • - 2 tablespoons capers, drained
  • - 1 tablespoon chopped fresh parsley
  • - Lemon wedges, for garnish

Instructions:

  1. 1. Pat the fish fillets dry with paper towels. Season with salt and pepper. Dredge each fillet in the flour, ensuring it's evenly coated. Shake off any excess flour.
  2. 2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the fish fillets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
  3. 3. Reduce the heat to medium. Add the butter to the skillet and melt. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
  4. 4. Pour in the white wine and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the wine reduce slightly, about 1 minute.
  5. 5. Stir in the chicken broth and lemon juice. Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.
  6. 6. Stir in the capers and parsley. Taste and adjust seasoning with salt and pepper as needed.
  7. 7. Return the fish fillets to the skillet and spoon the sauce over them. Cook for another minute or two, just to heat the fish through.
  8. 8. Serve immediately over pasta, rice, or with a side of steamed vegetables. Garnish with lemon wedges.

Comments

Post a Comment