Delicious Fish Piccata made with cod filets or any white flaky fish, fried to perfection and served in a rich buttery piccata sauce, enhanced with white wine, lemon juice, and capers.
1: Pat dry fish and dredge in seasoned flour with salt and pepper on all sides; shake excess.
2: Shallow fry fish in avocado oil at around 350 F until internal temperature reaches 145 F; don’t overcrowd the pan.
3: To make the sauce- to a clean pan add wine and cook it half way down over medium heat; add chicken stock, butter, flour and stir.
4: Lower heat and add capers and lemon juice; bring fish back into the pan, spoon sauce over.
5: Finish with fresh parsley and enjoy!
