Fish Piccata

Time: ~30 min | Difficulty: Easy

Ingredients:

• 4 white fish fillets (cod, sole, or tilapia)

• ½ cup all-purpose flour (for dredging)

• 3 tbsp butter

• 2 tbsp olive oil

• ¼ cup dry white wine

• 3 tbsp fresh lemon juice

• 2 tbsp capers, drained

• Fresh parsley, chopped

• Salt & pepper

Instructions:

1. Season fish fillets with salt and pepper, then dredge lightly in flour.

2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook fillets mostly on one side (~3–4 min) until golden, then flip and cook 1–2 min more. Remove to a plate.

3. In the same pan, add wine and lemon juice, scraping up browned bits. Let reduce slightly.

4. Swirl in remaining 2 tbsp butter and the capers. Stir until the sauce emulsifies.

5. Spoon sauce over fish, garnish with parsley, and serve with a side of angel hair pasta or roasted vegetables.