FLOUNDER PICCATA

FLOUNDER PICCATA image

Number Of Ingredients 10

1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) flounder fillets - I used wild fresh haddock (thinner than prev froz haddock)
2 TB flour
2 tsps olive oil
1/3 cup dry white wine
2 TB fresh lemon juice
1 TB drained capers, chopped
2 TB butter
4 cups fresh baby spinach - I used 9oz pkg

Steps:

1.. Dredge fish in flour. Sprinkle with salt and pepper 2. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan**; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. 3. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. 4. Add spinach to pan; sauté 1 minute or until wilted. 5. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce. ** I reversed this and wilted spinach first, (removed and put in glass bowl that could be zapped to heat up), then did fish so as soon as fish was done it could be served Although this serves 4, I made for Henry and me and did not reduce sauce