Greek-Style Baked Fish: Fresh, Simple, and Delicious
Greek-Style Baked Fish: Fresh, Simple, and Delicious might be just the Mediterranean recipe you
Fish Piccata
Ingredients
- All-purpose flour, for dredging (about 1/2 cup)
- Four 6-ounce (170g) thin boneless, skinless white-fleshed fish fillets, about 1/2- to 3/4-inch thick, such as flounder, scrod, haddock, or branzino
- Kosher salt and freshly ground black pepper
- 1/4 cup (60ml) vegetable oil
- 1/3 cup (80ml) dry white wine
- 1 1/2 tablespoons (1/2 ounce; 15g) drained capers in vinegar
- 4 tablespoons (60g) unsalted butter, cut into tablespoon-size pieces, plus 1 tablespoon (15g) unsalted butter mashed into a paste with 1/4 teaspoon all-purpose flour
- 1 tablespoon (15ml) fresh lemon juice from 1 lemon
- 1 1/2 tablespoons (1/4 ounce; 8g) minced flat-leaf parsley leaves and tender stems
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