White Fish Piccata with Sauteed Artichokes and Spinach
with roasted broccoli
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
- 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 (like tilapia, cod, or snapper)
- Arrowroot powder - 1 Tbsp
- Artichokes (14 oz / 397 g) - 1 can, drained
- Oil, cooking - 3 Tbsp
- Stock, any type - 1 cup
- Lemon juice - 2 1/2 Tbsp
- Capers - 2 Tbsp, drained
- Butter - 2 Tbsp
- Honey - 1/2 tsp
- Baby spinach - 5 oz
Nutrition Facts
Prep
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Broccoli / Garlic / Parsley - (If prepping right before cooking, get oven heating first.) 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. Evenly sprinkle fish on both sides with arrowroot powder. (Can be done 1 day ahead)
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Artichokes - Drain.
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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, 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, 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 stock and garlic, scraping up any browned bits on the bottom of the pan. Bring to a simmer. Simmer until sauce thickens slightly, 1 to 2 minutes.
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Whisk in lemon juice, capers, butter, honey, and parsley. Add artichoke hearts and spinach and saute until spinch is wilted, 1 to 2 minutes. Taste and season with some salt and pepper.
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Spoon artichoke hearts and sauce over fish. Enjoy with roasted broccoli.
Nutrition Facts
Reviews
Ratings
23 reviews
Made using cod, really enjoyed the subtle but delicious flavor of the sauce. Had to add flour to sauce to achieve some degree of thickening. Broccoli roasted with the balsamic seemed to keep it moist. Super meal!!
0 HelpfulYummy. 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