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White Fish Piccata - Barramundi Fish Recipe
I had a barramundi filet in the freezer and had fish on the menu for this week. The basis for this recipe was actually on the package of fish. I have done chicken piccata and pork piccata and fish piccata sounded perfect. I added the white wine as I always do a splash and the lemon slices for garnish was their idea. It does make the dish colorful!
- 2 Tbs butter
- 2 Tbs olive oil
- 1 large or 2 small white fish filets
- salt and pepper to taste
- juice from half a lemon (about 2-3 Tbs)
- a few thin slices of lemon
- 1 Tbs capers
- 1 clove garlic, minced
- a splash of white wine
- another tablespoon of butter to thicken the sauce
Heat the butter and oil in a pan just large enough to hold your fish. When it starts bubbling a bit, lay the fish filets in it, salt and pepper the top of the fish and cook 2-3 minutes depending on how thick your fish is. Turn the fish over and cook until done, another 2-3 minutes and salt and pepper that side as well.
Put the fish on your serving dish (or directly on dinner plates), leaving the pan on the heat. Add the lemon juice and slices, capers, garlic and wine. Heat to a simmer and cook a minute to reduce the juices, then add the butter to melt and thicken the sauce. Pour over the fish and serve.