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Fish Piccata over Spinach

It is a new month and at we have the new monthly recipe for everyone catching fresh fish. Check back next month and we will have another one.

Fish Piccata over Spinach
˝ tsp of salt
Ľ tsp pepper
4 (6 oz) fish filets (we like flounder or trout)
2 tblsp flour
4 tsp olive oil, divided
1 clove of garlic.
1/3 cup white wine (we like sauvignon blanc)
2 tblsp fresh lemon juice
1 tblsp drained capers, chopped
2 tblsp butter
4 cups of spinach

Sprinkle fish with salt and pepper and dredge in flour.
Heat oil in a large nonstick skillet over medium high heat. Add fish to the pan and cook until fish flakes easily when tested with a fork.
Remove fish from pan.
Add wine, lemon juice, and capers. Cook for 1 minute.
Add butter to the pan, stirring until the butter melts.
Remove sauce from the pan.
Wipe the pan clean and add oil, spinach, and garlic to the pan. Salt and pepper to taste.
Sauté until wilted (1-2 minutes).
Place spinach on the plate. Place fish on top of spinach and add sauce.
Serves 4.