This recipe for Tilapia piccata is very versatile. Just substitute any white fish such as flounder or sole. The recipe is easy and so elegant.
The wine and capers add a lovely piquant sauce to the dish and the sauteed spinach is a nice side dish.
Making the tilapia piccata
This recipe is really quick and easy to make. The longest part is just cooking the rice. I used a rice cooker, since it gives me fully perfect rice every time. The fish itself takes less than 10 minutes. Perfect for a busy week night.
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- 4 x 6 ounce Tilapia fillets
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
- 2 tbsp all purpose flour
- 2 tsp olive oil
- ⅓ cup of good quality white wine
- 2 tbsp of fresh lemon juice
- zest of ½ lemon
- 1 tbsp drained and chopped capers
- 2 tbsp of butter
- 4 cups of baby spinach
- 1 cup of long grain white rice
- Cook the rice in a rice cooker with ¼ tsp of the sale and ⅛ tsp of the pepper until it is done. (about ½ hour)
- Sprinkle the fish with the remaining salt and pepper. Coat it in the flour.
- Heat the oil in a non stick frying pan over a medium high heat. Add fish and cook for about 2 minutes on each side until the fish flakes with a fork.
- Add the wine, lemon juice and zest and capers to the pan. Cook for 1 minute and then add the butter. Stir until the butter melts. Remove the fish and the sauce and keep warm.
- Add the spinach to the pan, saute until it is wilted.
- To serve, put ½ cup of rice on each plate, to with about ¼ of the spinach, 1 fish portion and 1 tbsp of the sauce.