My oldest son loves fish. He loves fishing. Even in the winter he will go to the pond near our house and try to catch something. In anticipation of him bringing home something he catches one day, I wanted to have a simple yet “different” fish dish that he could learn to make. This fish picatta fits that bill. It is easy to prepare, yet tastes like you spent a long time in the kitchen. We served it over zoodles, but you could swap out angle hair pasta instead (if you want to be more traditional). Although we used store bought fish, my son was able to fix everyone a great dinner! We all enjoyed it. In fact, we had some of the butter sauce left over and served it over salad the next night…yummmmm…..
Thank you for reading this post, don't forget to subscribe!
Fish Piccata
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 large garden zucchini or 4 small zucchini
- 4 white fish fillets (e.g. Tilapia)
- 1/4 cup flour
- 1 tsp paprika
- 1/2 tsp cracked black pepper
- 2 lemons, juiced
- 2 tbsp capers
- 8 tbsp butter
Instructions
- In a shallow dish, combine flour, paprika, and black pepper.
- Dust both sides of the fish fillets with the flour mixture.
- Place in oven at 350 for 30 minutes (or until temp reaches 165ºF).
- While the fish is cooking, spiralize your zucchini using an angel hair blade.
- *Heat a pot with water. Cook zucchini noodles in boiling water for 1 minute. Remove immediately (see notes below).
- Five minutes before fish is done, melt butter in a small skillet over medium low heat.
- Add in capers and juice from both lemons.
- Turn to low and let simmer for 4 minutes.
- Pour sauce over fish and zoodles.
- Enjoy!
- Zucchini noodles should NOT be cooked longer than 2 minutes. If your sauce is hot enough, they don’t need to be cooked at all. The steam from the sauce and chicken will heat them up enough.
Inspired by Sofab Food.
