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.
- 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
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)
Artichokes - Drain.
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, 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).
Transfer cooked fish to a plate and set aside. Keep pan over heat.
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.
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.
Spoon artichoke hearts and sauce over fish. Enjoy with roasted broccoli.