Chicken piccata is a favorite dish in our household, so it was only natural that we’d eventually try the same technique with fish. Be sure to use a heavy pan for this recipe, and dry the fish completely before coating in the flour. This will help sear the outside of the fish without overcooking it.
This recipe serves 4.
4 cod fillets (4 oz. each)
4 TBL flour
1/4 tsp black pepper
dash cayenne pepper
2 TBL olive oil
4 TBL butter
1/4 cup fresh lemon juice
2 TBL fresh lemon zest
1/4 cup dry white wine
1/2 cup fresh parsley, washed and chopped
Mix flour, black pepper and cayenne in a shallow dish (I use a pie plate for this). Pat fish dry with paper towels and dredge in flour mixture.
Heat olive oil in a heavy pan over high heat. Turn heat down to medium and add fish. Cook 3 to 4 minutes, then turn and cook the other side. Remove to a plate. Turn the heat back to high and add lemon juice and wine to the pan. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Lower heat to medium, add butter and cook until it melts. Return fish to pan, carefully flip to coat in sauce, and sprinkle with lemon zest and parsley before serving.
Nutrition labels are generated by Calorie Count and are offered as meal-planning assistance, not nutritional or medical advice.
Copyright 2015 Barb Szyszkiewicz