This has to be one of the easiest & least complicated recipes I have up on the blog. Aaaand that’s exactly why it’s one of my favorites! It’s the perfect quick & easy weeknight dinner. The plus side?? You don’t need much of the white wine, so you’re free to drink the rest of the bottle *winnnnning*!
For how little ingredients there are, this dish isn’t lacking any flavor.
It’s bright, a bit tangy, salty, buttery, & in a bath of white wine sauce!! Fucking YAASSSSS!
Hope you guys give this recipe a try <3
Serves: 3 filets
Prep Time: You tell me…
Recipe adapted from: https://www.foodnetwork.com/recipes/melissa-darabian/fish-piccata-recipe-1923443?soc=sharingpinterest
SHIT YOU’LL NEED:
3 filets white fish (we used tilapia, you can use sole etc)
Kosher salt & pepper
½ cup brown rice flour
3 Tbsp extra virgin olive oil
3 oz white wine (that’s right in between ¼ cup & ½ cup btw haha)
2 lemons, juiced
2 Tbsp capers + ½ tsp caper juice from jar
2 Tbsp salted butter
3 Tbsp fresh parsley, chopped
HOW TO DO THE SHIT:
1. Rinse & pat the fish filets dry with a paper towel. Sprinkle salt & pepper on both sides. Set aside.
2. In a large sauté pan, heat the olive oil over medium-high heat.
3. While the pan heats, dredge each fish filet in the brown rice flour, shaking off excess.
4. Sauté the fish in the oil until cooked through & golden, about 4-5 minutes. Flip over & cook until the same doneness! Remove fish filets from the pan & set aside on a platter.
5. Deglaze the pan with the white wine & whisk for one minute. Add the lemon juice, capers, caper juice; whisk to combine. Add the butter, whisking to bring the sauce together.
6. Pour the sauce onto the fish & garnish with fresh parsley!
