Gluten-free fish piccata
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 323, total fat 21 G., saturated fats 10 G., proteins 22 G., carbohydrates 8 G., fiber 2 G., cholesterol 112 mg, sodium 695 mg, sugar 2 G.
Calories 323, total fat 21 G., saturated fats 10 G., proteins 22 G., carbohydrates 8 G., fiber 2 G., cholesterol 112 mg, sodium 695 mg, sugar 2 G.
Finally, you can enjoy flourless fish piccata sauce! This light sauce, with tart and salty notes from capers and lemon wedges, will enhance any mild white fish. Flounder, tilapia, and blue whiting are all suitable for this recipe. Even the most budget-friendly fish will become a sophisticated dish with this recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 white fish fillets (450 g), such as flounder
- 1 tbsp olive oil + more as needed
- 5 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1/4 cup capers
- 0.5 cups dry white wine
- 2 tbsp lemon juice (from about half a lemon) + 4 thin lemon slices
- 0.5 cup fresh parsley, finely chopped
We recommend
Recipes with similar ingredients: flounder, white wine, capers, lemon, parsley
Cooking the dish according to the recipe:
- Sprinkle the fish on both sides with salt and black pepper.
- In a large nonstick skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. When it comes to a simmer, add 2 fillets and cook until golden brown on the bottom, about 2 minutes. Flip and cook until golden brown on the other side and cooked through, about 2 more minutes.
- Transfer the fish to a serving platter, leaving the fat in the pan. If the pan looks dry, add another 1 tablespoon of olive oil. Fry the remaining fish in the same way and transfer to a serving platter.
- Add the shallots to the remaining fat in the pan and cook over medium heat until softened slightly, about 2 minutes. Add the capers and continue cooking until the shallots are completely softened, about 2 more minutes.
- Add the wine and lemon slices, bring to a boil, and cook, swirling the pan occasionally, until the liquid has reduced by half. Add the lemon juice and the remaining 4 tablespoons of butter, swirling the pan to emulsify the sauce as the butter melts. Add the parsley and season with salt and pepper to taste. Pour the sauce over the fish, topping with the lemons, and serve immediately.
Note
You can use any soft white fish for this recipe, but thin fillets are best. Flounder, tilapia, and blue whiting are ideal options.
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