EASY FISH PICCATA

Quick easy and delicious.

• 500g roughly, thin white fish fillets such as sole, halibut, hake etc
•  Himalayan salt and black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ¾ teaspoon garlic powder
• ¼ cup flour for coating
• ⅓ cup extra virgin olive oil
• 3 tablespoons butter or ghee divided
• 1½ - 2 lemons for the juice
• ½ cup white wine or chicken broth
• 4 tablespoons capers
• Fresh chopped parsley for garnish

Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the fish.  I used crushed garlic instead of powder but add it to the lemon/wine sauce.  Coat the fish on both sides with the flour. Gently shake excess flour.

In a large cast iron skillet or any pan, heat the olive oil and 2 tablespoons of butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.

To the same pan, add 1 more tablespoon of butter. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.  Return the fish to the pan and spoon the sauce over the fish - give it just a few seconds to warm through in the sauce.

Garnish with parsley and red pepper flakes, if using. I added some chilli flakes to the lemon/wine sauce.