Whitefish Piquante Recipe
Ingredients
| Enriched all-purpose flour - 2 teaspoons | ||
| Salt | 1/8 Teaspoon | |
| Pepper - A dash | ||
| Whitefish | 1 Ounce | |
| Olive oil | 2 Teaspoon | |
| Margarine | 2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Capers | 2 Teaspoon, chopped | |
| Parsley | 2 Teaspoon, chopped | |
| Lemon peel | 1/2 Teaspoon, grated | |
Directions
MAKING
1) Combine together the flour, salt and pepper in a small cup or bowl.
2) Use the mixture to sprinkle both sides of each fillet.
3) Heat the oil in a skillet which is large enough to hold the fillets flat.
4) Add the fish and cook for about 3 minutes, till the underside is browned.
5) With the help of a pancake turner, turn the fish carefully and cook till the other side is browned as well and the fish easily flakes when touched with a fork.
6) Transfer the fish to a serving platter and keep it warm.
7) Heat the margarine till it is bubbly in a small skillet.
8) Add the lemon juice, parsley, capers and lemon peel and stir well.
9) Cook the sauce for about 1 minute and pour it all over the fillets.
SERVING
10) Serve hot.
1) Combine together the flour, salt and pepper in a small cup or bowl.
2) Use the mixture to sprinkle both sides of each fillet.
3) Heat the oil in a skillet which is large enough to hold the fillets flat.
4) Add the fish and cook for about 3 minutes, till the underside is browned.
5) With the help of a pancake turner, turn the fish carefully and cook till the other side is browned as well and the fish easily flakes when touched with a fork.
6) Transfer the fish to a serving platter and keep it warm.
7) Heat the margarine till it is bubbly in a small skillet.
8) Add the lemon juice, parsley, capers and lemon peel and stir well.
9) Cook the sauce for about 1 minute and pour it all over the fillets.
SERVING
10) Serve hot.
Chef
