Fish Piccata
A twist on an Italian classic, Fish Piccata is the perfect combination of lemon, garlic, capers and fish. Enjoy this as a weeknight meal or serve at your next dinner party. The flavours are hard not to love!
INGREDIENTS
- 500g Barramundi Fillets (or preferred white fish)
- 1/2 cup flour
- 2 tbsp olive oil
- Angel hair pasta
- Spinach or preferred green vegetable
- 2 garlic cloves, finely chopped
- Salt
- Pepper
Click here to add Barramundi Fillets to cart.
SAUCE
- 1/4 cup white wine
- 1/3 cup chicken broth
- 3 cloves garlic, minced
- Juice of 1.5 lemons
- Capers
- 2 tbsp butter
- Salt
- Pepper
METHOD
Step 1
Heat the olive oil in a large pan on medium-high heat. Pat the fish dry with paper towels then season with salt and pepper. Dredge in flour and shake to remove excess.
Step 2
Add the fish to the pan and cook a few minutes on each side until cooked through. Remove and wrap with foil to keep warm.
Step 3
Cook angel hair pasta according to box instructions. Add spinach to small pan on medium heat with garlic, salt and pepper until cooked.
Step 4
For the sauce, add white wine to the same pan, whisking for about one minute. Let simmer and reduce about halfway. Add chicken broth and garlic, simmer for 5 minutes. Add lemon juice and capers and stir. Mix in butter.
Step 5
Pour sauce onto fish and pasta and serve with spinach. Garnish with parsley and serve.
Browse our selection of fish fillets online at Manettas Seafood Market , pick your favourite white fish fillet and try this recipe at home!
Recipe by Emily Nagy