Fish Piccata

"Piccata" translates to piquant or piquancy, which in one definition means tart or zesty. When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon juice, white wine and capers. Fish piccata can be served with rice or pasta as a side dish.

Recipe Source: Great Chefs Cook Italian

• 2-3 Fish fillets, cut into half
  
  
• 2 tbsp Plain flour
  
  
• Salt and pepper
  
  
• 15 g Butter
  
  
• 50 ml Olive oil
  
  
• 60 ml White wine
  
  
• 1 tbsp Capers, drained
  
  
• 1 tbsp Lemon juice

1. In a shallow dish, combine the flour, a little of salt and pepper. Dredge the fish lightly in flour mixture.
   
   
2. Heat the butter and olive oil in a large skillet. Add fish and cook until fish just begins to flake. Remove fish from pan and keep warm.
   
   
3. Add white wine, lemon juice, and capers to the skillet. Stir well and heat the sauce thoroughly. Serve fish with sauce and pasta.