White Fish Piccata
with roasted broccoli / quinoa
Chicken piccata is a classic dish that is known for its rich sauce of lemon, capers, parsley, and butter. This version has the same delicious sauce but is served over tender flaky fish for a lighter twist. This meal was last featured in 2016.
Ingredients
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Broccoli florets - 1 lb, chopped
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Garlic - 2 cloves, chopped
- Parsley - 1 Tbsp, chopped
- Fish, any flaky white variety - 4 filets
- Flour, all-purpose - 1/2 cup
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 3 Tbsp
- Wine, white - 1/2 cup (sub stock)
- Stock, any type - 1/2 cup
- Lemon juice - 2 1/2 Tbsp
- Capers - 2 Tbsp, drained
- Butter - 2 Tbsp
- Sugar - 1/2 tsp
Nutrition Facts
Prep
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Quinoa - (Skip if made ahead for Monday; if prepping right before cooking, get oven heating first.) Combine quinoa with stock (portion for quinoa) in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Broccoli / Garlic / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Fish - Rinse and pat dry. Season with some salt and pepper. (Can be done 1 day ahead)
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Make
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Heat oven to 425F / 218C.
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Toss broccoli with cooking oil (portion for broccoli), balsamic vinegar, red pepper flakes, and some salt and pepper. Spread out on a sheet pan and roast for 20 minutes, shaking pan halfway through cooking.
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Meanwhile, fill a shallow dish with flour, salt, and pepper and place it near the stove.
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Heat a nonstick pan or skillet with cooking oil (portion for fish) over medium-high heat. Working with one piece of fish at a time, dredge it in flour, shaking off any excess. Place fish in the skillet and sear on each side until golden brown, ~2 minutes per side. (If not all of the fish will fit in the pan at once, cook it in batches, adding more oil as needed).
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Transfer cooked fish to a plate and set aside. Keep pan over heat.
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To heated pan, slowly add white wine and garlic, scraping up any browned bits on the bottom of the pan. Bring to a simmer. Add stock (portion for fish). Simmer until sauce thickens slightly, 1 to 2 minutes.
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Remove pan from heat and whisk in lemon juice, capers, butter, sugar, and parsley. Taste and season with some salt and pepper.
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If quinoa was made ahead, reheat in the microwave.
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Serve fish over quinoa with sauce spooned over top. Enjoy broccoli on the side.
Nutrition Facts
Reviews
Ratings
22 reviews
Yummy. Made with cod and followed the recipe as directed. The sauce was quite runny so added some flour to thicken.
0 HelpfulReally nice and easy. 4 year old ate it all (she snacks on capers though). Just boiled the broccoli to keep it simple and ensure 4 year old would eat it.
0 HelpfulI did a Paleo/Original version. I used couscous because I originally was going to make the Paleo version and didn't have quinoa. I suddenly wanted some grain. Plus I didn't have the spinach so I made roasted Brussels sprouts which was really nice. I think I could have waited a bit for a more golden fish, but other than that, I really liked it. I did do the artichokes and capers, with lemon and garlic. Yummy. Next time, I'll make it according to the recipe - I think the spinach would have been a nice touch in the sauce.
0 HelpfulVery good. And it was easy since we made the quinoa earlier this week. Gluten free flour burned a bit and then didn't thicken too well for the sauce but still tasty.
0 HelpfulI thought this was really good. Subbed rice for quinoa since I just don't think we're a quinoa family. We used cod. I put it in the pan too early so one side didn't get very nicely brown but the other did! :)
0 Helpful