A twist on an Italian classic, Fish Piccata is the perfect combination of lemon, garlic, capers and fish. Enjoy this as a weeknight meal or serve at your next dinner party. The flavours are hard not to love!
Recipe by Emily Nagy
Heat the olive oil in a large pan on medium-high heat. Pat the fish dry with paper towels then season with salt and pepper. Dredge in flour and shake to remove excess.
Add the fish to the pan and cook a few minutes on each side until cooked through. Remove and wrap with foil to keep warm.
Cook angel hair pasta according to box instructions. Add spinach to small pan on medium heat with garlic, salt and pepper until cooked.
For the sauce, add white wine to the same pan, whisking for about one minute. Let simmer and reduce about halfway. Add chicken broth and garlic, simmer for 5 minutes. Add lemon juice and capers and stir. Mix in butter.
Pour sauce onto fish and pasta and serve with spinach. Garnish with parsley and serve.
Experience the freshness of the fish markets at home