Receta Fish Piccatta with Thin Pasta and Wilted Spinach
Piccata came from the word piquant or piquancy which means tarty or zesty which hold true to its name as the sauce is quite lemony which is a good way to balance the oiliness of the pan fried meat. The most common meat served using this method is chicken but for today we will be making a fish version served with a simple pasta and some wilted spinach.
This dish might look a lot but preparing it is quite easy, try it one day, you might get the hang of it.
Fish Piccatta with Thin Pasta and Wilted Spinach
4 pcs fish fillets, I used monk fish on this post ½ cup flour ¼ cup cornstarch salt freshly ground black pepper extra virgin olive oil ½ cup white wine juice from 1 lemon ¼ cup capers, drained 1 tsp lemon zest 4 tbsp butter, 2 cloves garlic, minced 250 g spaghetti 200 g brown mushrooms, chopped 6 cloves garlic. minced extra virgin olive oil salt freshly ground black pepper 1 pack spinach (roughly 300g) 1 tbsp extra virgin olive oil pinch of nutmeg salt freshly ground black pepper
Heat up a heavy skillet, then pour some extra virgin olive oil for pan frying. Pat dry fish with paper towel then season it with salt and pepper. In a plate combine flour and cornstarch, dredge fish in this mixture and pan fry fish golden brown on each side. This might take 3-4 minutes a side. Remove from skillet then place fish on individual plates. Using the same skillet add the butter and garlic, once fragrant add the wine, butter, lemon zest, capers and lemon juice. Let it boil and reduce for a few minutes. Pour on top of fish. Cook pasta according to packet instructions, drain reserving some water then set aside In a pan add extra virgin olive oil then sauté garlic. Add mushrooms sauté for 2 minutes. Add pasta together with 3 tbsp reserved pasta water, toss then place pasta on plate beside the fish. In the same pan where pasta is cooked add extra virgin olive oil, spinach and nutmeg. Mix and cook until wilted. Remove from heat then season with salt and freshly ground black pepper, place on the plates. 3.3.3077
Fish Piccatta with Thin Pasta and Wilted Spinach
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