Easy Fish Piccata
This Fish Piccata with Roasted Asparagus is such a delicious dish, made with a butter, wine, lemon, and capers. Looks so elegant, but is so simple to prepare!
Servings: 3
Ingredients
- 1/2 pound asparagus , rinsed and dried, tough ends chopped off
- 3 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper
- 3 fillets (5-6 ounces each) firm white fish , skinned removed (such as Tilapia, Barramundi, or Sole)
- 3 tablespoons all-purpose flour
- nonstick spray
- 2 tablespoons extra-virgin olive oil
- 1/4 cup dry white wine
- 2 cloves garlic , minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers , drained
- 2 tablespoons unsalted butter
- fresh lemon slices , for serving
- chopped fresh parsley , for serving
Instructions
- Preheat oven to 425 degrees F.
- Spread the asparagus out in a single layer on a rimmed baking sheet. Drizzle the olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.
- In the meantime, season the fish fillets with salt and pepper, then dredge in flour.
- Coat a large saute pan with nonstick spray, add the olive oil, and heat over medium-high. Saute fillets for about 2 minutes on one side; gently flip over and saute the other side for about 2 more minutes until golden and fish flakes easily with a fork. Transfer fillets to a platter.
- Deglaze pan with the wine until liquid is mostly evaporated, scraping up any yummy brown bits, about 1-2 minutes. Add in minced garlic and stir for about 30 seconds.
- Add broth, lemon juice, capers, and butter.
- Once butter is melted, pour sauce over fillets.
- Garnish with lemon slices and chopped fresh parsley. Serve immediately and enjoy!
Nutrition
Calories: 480kcal · Carbohydrates: 11g · Protein: 32g · Fat: 34g · Saturated Fat: 9g · Cholesterol: 91mg · Sodium: 164mg · Potassium: 629mg · Fiber: 2g · Sugar: 2g · Vitamin A: 805IU · Vitamin C: 9mg · Calcium: 36mg · Iron: 3mg