Fish piccata

Piccata, sautéed protein in a lemon butter sauce is a classic and simple Italian preparation. It is amazing how a few simple ingredients can come together making such a delicious treat in no time at all. I decided to make a fish piccata with the beautiful Nile perch I bought from the market. The golden fried fish in the creamy buttery lemon sauce was amazing. And I loved the piquant of the capers and the heat of the peppercorns in the bites. A delicious yet light and simple meal it was.

 You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

400g Nile perch fillet

2tbsp capers

1sp green peppercorns

1 lemon juice

1cup fish stock

3tbsp butter

Olive oil, salt, pepper

METHOD:

1.      Season the fish fillets with salt and pepper.

2.      Heat olive oil and 1tbsp of butter in a pan.

3.      Fry the fish fillets until golden brown on both side (2-3 minutes per side) and set aside.

4.      In the same pan, add the fish stock, lemon juice, capers, and peppercorns. Simmer until the liquids reduce to half. Stir in the butter.

5.      Pour the sauce over the fish.