Piccata Sauce & Topping for White Fish

Submitted by Chicagoland Chef du Jour

"This is a fabulous topping to accompany any firm white fish."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 1 garlic clove, minced
• 1⁄2 cup dry white wine
• 3 tablespoons lemon juice
• 2 tablespoons capers
• 1 tablespoon olive oil
• 1⁄2 cup parmesan cheese, grated
• 1 1⁄2 lbs white fish fillets, ie. sea bass, halibut

directions

1. In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
2. Add wine, lemon juice and capers.
3. Boil uncovered until liquid is reduced by half. Remove from heat.
4. Rub fish with 1T oil on both sides.
5. Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
6. Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
7. Serve fish on individual plates and top with sauce.

Reviews

[Whirlwind]

This was so super easy and quick to make! And restaurant worthy to say the least. I would definitely serve it to company with a side of risotto. I used real Reggiano parmesan with Basa fillets. The DH took one bite and asked me to make it again soon. Thanks for a keeper!

 

[Cook4_6]

Very tasty and quick dish. I used grouper and browned it in olive oil, and then placed it in the oven at 375 until it reached 120 degrees, after which I added the Parmesan cheese and placed it back in the oven until it reached 145 degrees. I then used the skillet to prepare the piccata sauce, which I finished with about 1 T. of butter. I served it over roasted zucchini. I would definitely make this again, and haven't met a piccata sauce I don't like!