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 2021.
Ingredients
- Quinoa, uncooked - 1 1/3 cups
- Stock, chicken - 2 2/3 cups
- 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
- Broccoli florets - 2 lbs , chopped
- Oil, cooking - 2 Tbsp
- Vinegar, balsamic - 4 tsp
- Red pepper flakes (opt) - 1/2 tsp
Prep
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Quinoa - (This makes enough for 2 nights; 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. This makes enough for 2 nights; reserve half if making Tuesday's meal.
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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 (remember to reserve half if making Wednesday's meal).
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Serve fish over quinoa with sauce spooned over top. Enjoy broccoli on the side.
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