Lemon Piccata Whitefish

Name: Lemon Piccata Whitefish
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 2 Tbsps capers, drained; 237 milliliters dry white wine; 118 milliliters all-purpose flour; 1 Tbsp chopped fresh parsley; 1 clove garlic, minced; 59 milliliters fresh lemon juice; 1 teaspoon lemon pepper, or to taste; 2 teaspoons lemon zest; 4 servings salt to taste; 454 grams trout fillets

Lemon Piccata Whitefish might be just the main course you are searching for. One serving contains 357 calories, 26g of protein, and 16g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up salt, garlic, lemon juice, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Preheat oven to 200 degrees F (95 degrees C).

Equipment you will use

Oven

Place a serving platter into oven to warm.

Equipment you will use

Oven

Mix flour, lemon pepper, and salt in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess.

Ingredients you will need

All Purpose Flour

Trout Fillets

Lemon Pepper

Shake

Salt

Equipment you will use

Bowl

Heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. Keep fillets warm on heated platter in oven.

Ingredients you will need

Cooking Oil

Fish

Equipment you will use

Frying Pan

Oven

Pour off all but a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds.

Ingredients you will need

Garlic

Cooking Oil

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Frying Pan

Pour white wine into skillet and dissolve brown bits of food in the wine. Stir lemon zest into wine and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often.

Ingredients you will need

Lemon Zest

White Wine

Sauce

Wine

Equipment you will use

Frying Pan

Mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes.

Ingredients you will need

Lemon Juice

Capers

Sauce

Whisk butter into sauce.

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley.

Ingredients you will need

Trout Fillets

Parsley

Sauce

Equipment

Ingredients

Servings:

3Tbsps

butter 2Tbsps

capers, drained 237milliliters

dry white wine 118milliliters

all-purpose flour 1Tbsp

chopped fresh parsley 1clove

garlic, minced 59milliliters

fresh lemon juice 1teaspoon

lemon pepper, or to taste 2teaspoons

lemon zest 4servings

salt to taste 454grams

trout fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.