Servings:
Serves 2 Servings
Ingredients
Whitefish:
- 2 6-ounce portions of whitefish with skin on
- 1 cup flour
- 3 tablespoon olive oil
Sauce:
- 2 6-ounce portions of whitefish with skin on
- 1 cup flour
- 3 tablespoon olive oil
- 1 lemon
- 3 ounce white wine
- 2 tablespoon capers
- 1 teaspoon chopped fresh italian parsley
- 3 tablespoon butter
Preparation
Baking Directions:
White fish:1. Lightly dredge the fish in flour lightly, shaking off excess flour.
2.Season with salt and pepper.
3.In a non-stick pan, add the olive oil and heat on high until glistening.
4.Add the fish, skin side down.
5.Sauté on each side for 4 minutes or until the skin side is crispy.
6.Remove the fish from the pan and place in a warm oven, reserve the pan for the sauce.
Sauce:1. Juice the lemon.
2.To the same pan, add the white wine, lemon, capers and parsley.
3.Simmer sauce over medium heat until reduced by half.
4.Remove pan from heat and swirl in the butter.
5.Place fish on plate and top with sauce.
