Flounder Piccata

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And shockingly enough, I have another fish recipe. I know, I must be feeling nice or something. Valentine’s Day is right around the corner, so I’ve been trying to be extra nice to my hubby. I cleaned the snow off of his car the other morning. I walked the dog for him last night. And I let him cook fish twice in 1 month. These are big accomplishments.

The best part about this flounder piccata is that there’s butter in it! Which means that I couldn’t even try it. Usually when he cooks fish, even though I hate it I’m obligated to try a bite of it. Not this time! Thank you dairy allergy! But that also means you’ll just have to take his word for it that it’s good. He did say that it was delicious.

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This is also perfect for the Lenten season, since you can’t eat meat on Fridays. That’ll be particularly hard for me this year since I can’t eat pizza. I have a feeling we’ll be eating a lot of omelets.

Also, you can make this with any white fish. Anthony just likes flounder.


Flounder Piccata

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Yields – 2 servings

Prep time – 10 minutes

Cook time – 20 minutes

 Ingredients

  • 1 lb of flounder filets
  • 1/2 cup of flour
  • 1 clove of garlic, chopped
  • salt and pepper to taste
  • 2 TBSP of olive oil
  • 1/2 cup of white wine
  • 1/2 cup of chicken stock
  • 1/4 cup of lemon juice
  • 1 1/2 tsp of lemon zest
  • 2 TBSP of capers (we don’t stock capers, so we used green olives)
  • 3 TBSP of butter
  • 1 TBSP of parsley

Directions

  1. Heat a frying pan over medium heat with the olive oil.
  2. In a large bowl mix your flour, salt and pepper.
  3. Place the fish into the flour and evenly coat until the entire fish has flour covering it.
  4. Place the fish into the frying pan and heat for about 2 mins per side or until the fish is a golden brown color.
  5. Set the fish aside.
  6. In the same frying pan cook your garlic until it is fragrant.
  7. Add the wine, chicken stock and lemon zest to the pan and bring it to a boil to reduce the sauce. Make sure you stir it often so it doesn’t burn.
  8. Mix in the lemon juice and capers (or green olives) and allow to simmer for another 5 minutes.
  9. Place the fillets back into the pan for about 30 seconds on each side just to warm them.
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