Name: Fish Piccata
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: All-purpose flour, for dredging (about 1/2 cup); Four 6-ounce (170g) thin boneless, skinless white-fleshed fish fillets, about 1/2- to 3/4-inch thick, such as flounder, scrod, haddock, or branzino; Kosher salt and freshly ground black pepper; 1/4 cup (60ml) vegetable oil; 1/3 cup (80ml) dry white wine; 1 1/2 tablespoons (1/2 ounce; 15g) drained capers in vinegar; 4 tablespoons (60g) unsalted butter, cut into tablespoon-size pieces, plus 1 tablespoon (15g) unsalted butter mashed into a paste with 1/4 teaspoon all-purpose flour; 1 tablespoon (15ml) fresh lemon juice from 1 lemon; 1 1/2 tablespoons (1/4 ounce; 8g) minced flat-leaf parsley leaves and tender stems

Ingredients

(Servings: 4)

All-purpose flour, for dredging (about 1/2 cup)

Four 6-ounce (170g) thin boneless, skinless white-fleshed fish fillets, about 1/2- to 3/4-inch thick, such as flounder, scrod, haddock, or branzino

Kosher salt and freshly ground black pepper

1/4 cup (60ml) vegetable oil

1/3 cup (80ml) dry white wine

1 1/2 tablespoons (1/2 ounce; 15g) drained capers in vinegar

4 tablespoons (60g) unsalted butter, cut into tablespoon-size pieces, plus 1 tablespoon (15g) unsalted butter mashed into a paste with 1/4 teaspoon all-purpose flour

1 tablespoon (15ml) fresh lemon juice from 1 lemon

1 1/2 tablespoons (1/4 ounce; 8g) minced flat-leaf parsley leaves and tender stems

Fish Piccata

Ingredients

Steps

Nutrition Facts

Comments

Fish Piccata

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Comments

Nutrition Facts