 - 1 pound Haddock fillets
- about ¼ cup flour for dredging
- freshly ground white or black pepper to taste
- 2–4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon small capers, drained
- 1 garlic clove, minced
- ¼ cup dry white wine
- juice of 1/2 lemon
- 2 tablespoons chopped fresh Italian parsley
- sea salt and ground pepper to taste
- Soak fish fillets in milk for 5 to 20
minutes. Remove from milk, and pat dry with paper towels. Put some flour
in a ziptop bag, and add fish and shake gently until coated.
- In a large skillet, melt about 3 tablespoons of the butter with the oil over medium heat.
- When the butter foam has subsided, slip the
fillets into the skillet. Sauté over medium to medium-high heat until
lightly golden, about 3 minutes a side for thick fillets, turning them
only once. Transfer to a heated platter and reduce the heat to
medium-low. Remove any excess brown butter. Add the capers, garlic and
wine. Stir to scrape up any browned bits from the bottom of the pan.
Cook until the alcohol has evaporated, about 2 minutes. Add the lemon
juice and about 1 tablespoon of butter to create a smooth sauce. Stir in
the parsley and taste. Season with salt and pepper if needed.
- Remove the pan from the heat and pour the sauce over the fish. Serve immediately.
Recipe courtesy of A Foodie Affair https://afoodieaffair.com/haddock-piccata/
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