Photo: Gregor Moser
Fish with Lemon and Caper Sauce
11 ingredients
Serves 4.
openrecipes
Piccata is a traditional Milanese preparation in which a pan sauce of butter, lemon juice and capers is spooned over thin slices of sautéed veal. But that same trio of ingredients is also used in southern Italy as the basis of a sauce for white fish, especially those with a delicate texture. Simple steamed vegetables are a good accompaniment.
Estimated Nutrition (whole recipe, rough)
530
Calories
23g
Protein
39g
Fat
19g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp. capers, preferably salt-packed
- 4 mahimahi or other firm white fish fillets, each 6 to 8 oz.
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- 2/3 cup dry white wine
- 2 Tbs. fresh lemon juice
- 1 Tbs. chopped fresh flat-leaf parsley
- Grated zest of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes