Piccata Any Way

INGRE­DI­ENTS:
4 small white fish fil­lets (cod or tilapia, about 1 lb), 2Table­spoons Organ­ic Olive Oil, Sea Salt, Fresh Ground Black Pep­per, ¹⁄₄ cup Flour, plus 1 Table­spoon extra, 2 Table­spoons fresh­ly grat­ed parme­san, ¹⁄₄ cup White Wine (Prefer­ably a Sec­ond Date), ¹⁄₄ cup or more chick­en or veg­gie stock, 2 lemons, juiced, Half tea­spoon lemon zest, 1 Mey­er lemon sliced in thin rounds, 2 Table­spoons Capers (chopped if large), 2 Table­spoons But­ter, FOR THE GAR­NISH: 2 Table­spoons chopped Pars­ley, Fresh pas­ta (We love ETTO Pas­ta made in Paso Rob­les)

DIREC­TIONS:

• Heat the olive oil in a large sauté pan over medi­um high heat. While the pan is heat­ing, blot the fish dry with paper tow­els and sea­son with salt and pep­per. Dredge in the flour and parme­san mix­ture, shak­ing off any excess.
• Sauté the fish in the olive oil until just cooked through, about 4 min­utes, turn­ing over halfway through. Remove the fish to a platter.
• Deglaze the pan with the white wine, whisk­ing for about 1 minute. Add the lemon juice and capers and stir. Add the but­ter and stock and 1 Table­spoon flour, whisk to smooth and add Mey­er lemon rounds, cook down the mix­ture about 5 minutes.
• Pour onto the fish and gar­nish with lots of chopped pars­ley. Serve with a side of but­tered fresh pas­ta. Serve with a love­ly Thibido wine and enjoy!