Ingredients:
2 lemons
4 to 6 oz. fish
1/3 bunch parsley, freshly chopped
1 Tbs. capers
2 eggs, well beaten
1 cup flour
1 Tbs. salt
1 Tbs. black pepper
4 oz. butter
2 oz. chicken stock
Preparation:
Filet one lemon by removing the skin, slicing it and removing the wedges.
Trim fish. If it's too thick, place it between sheets of plastic and pound it until it's thin enough to cook evenly. Drag through flour.
Coat with lightly beaten egg.
When pan is hot, add oil. Place fish in pan, skin side up, and cook for 2 to 5 minutes (always serve fish skin side down). Flip and cook another 2 to 5 minutes, or until golden brown on both sides.
Place on an absorbent surface to soak up grease.
Clean pan and then make sauce.
Preparation for Lemon Sauce:
Heat pan. Melt butter, and add a little flour for body. Squeeze lemon into pan. Add stock, turn heat to high and let thicken. Add filet. Add hearty amount of capers. Place lemon wedges on top and sprinkle with parsley.
Lift filet out of pan and place on plate. Top with sauce that has been thickened with a little butter. Books: 365 Easy Italian Recipes
By Rick O'Connell
ISBN: 0060186615
HarperCollins Publishers (1996)
10 E. 53rd St.
New York, NY 10022
Phone: 212-207-7000
Website: www.harpercollins.com
Cooking with Grace: A Step-by Step Course in Authentic Italian Cooking
By Grace Pilato
ISBN: 0312261381
St. Martin's Press
175 Fifth Ave.
New York, NY 10010
Phone: 212-982-3900
Fax: 212-777-6359 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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