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
Prep
-
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)
-
Broccoli / Garlic / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Fish - Rinse and pat dry. Season with some salt and pepper. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C.
-
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.
-
Meanwhile, fill a shallow dish with flour, salt, and pepper and place it near the stove.
-
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).
-
Transfer cooked fish to a plate and set aside. Keep pan over heat.
-
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.
-
Remove pan from heat and whisk in lemon juice, capers, butter, sugar, and parsley. Taste and season with some salt and pepper.
-
If quinoa was made ahead, reheat in the microwave.
-
Serve fish over quinoa with sauce spooned over top. Enjoy broccoli on the side.
Reviews
Ratings
0 reviews