Fish Piccata

Ingredients

• Trout

  Fish, rainbow, wild, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  ¾ tsp or 2g

• Wheat flour

  White, all-purpose, enriched, bleached

  ¼ cup or 31g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Butter

  Unsalted

  3 tbsp or 43g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Capers

  Canned

  4 tbsp, drained or 36g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Season both sides of the fish with salt and pepper. Mix oregano, paprika, and garlic powder, then season the flesh side of the fish.
2. Coat the fish on both sides with flour, shaking off the excess.
3. Heat olive oil and about two-thirds of the butter in a large skillet over medium-high heat. Cook the fish for 2 to 3 minutes on each side until firm and flaky. Drain on paper towels.
4. Add the remaining butter to the same pan. Lower the heat, add lemon juice, vegetable broth, and capers. Cook briefly over medium heat.
5. Return the fish to the pan and spoon the sauce over it. Warm through briefly.
6. Garnish with chopped parsley and serve immediately.