June 21, 2012

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

(Serves 2)

400g Nile perch fillet
2tbsp capers
1sp green peppercorns
1 lemon juice
1cup fish stock
3tbsp butter
Olive oil, salt, pepper


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.

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