Pesca Piccata is a delightful twist on the classic Italian dish, offering a perfect balance of tender flaky fish, zesty lemon, and briny capers, all brought together in a rich buttery sauce. This dish is not only quick to prepare but also feels indulgent, making it perfect for both weeknight dinners and special occasions.
Ingredients
- 230g fish fillets- haddock, basa or smoked trout
- 1/3 cup plain flour, for dredging, 1 tsp sea salt
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4 tbsp olive oil
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1/2 cup dry white wine (sauvignon blanc or pinot grigio)
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2 tbsp lemon juice
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1/4 cup small capers
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2 tbsp butter
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1/4 cup chopped fresh parsley
- 1 pack of asparagus to serve
- Sea salt & freshly ground black pepper
Instructions
- Mix the flour, salt, and pepper. Dredge the fish in the flour so that both sides are lightly coated.
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Heat the olive oil and fry the fish until golden.
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Remove the fish onto a paper towel. Remove paper and keep warm 200°F oven. Add the white wine, and boil for 2 mins.
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Then add lemon juice and capers to the pan.
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Turn off the heat. Add 1 tbsp of butter to the pan, swirling it, stir in half of the parsley
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and pour it over the fish. Sprinkle the fish with the remaining parsley. Serve with asparagus
