The number one rule when cooking with wine?
Sweet July resident Charlotte Smythe‘s answer: always use a bottle you would drink! For this flavor-packed fish piccata recipe, she uses Domaine Curry’s Sauvignon Blanc and, for the fish fillets, she chooses cod (but feel free to use your favorite catch!). Get the recipe below!
RECIPE:
Charlotte Smythe's Fish Piccata
Serves 4
Prep time: 5 mins Cook Time: 20 mins
INGREDIENTS
4 small fish fillets (I use Cod but you can use your favorite catch)
Salt and pepper
¼ cup flour
½ tsp smoked paprika
3 tbsp unsalted butter, cubed and divided
1 tbsp olive oil
4 cloves garlic, finely minced
~ 1/3 cup white wine
½ cup chicken broth
Juice of ½ a small lemon
3 tbsp drained capers
2 tbsp freshly chopped parsley
INSTRUCTIONS
To begin, blot the fish dry with paper towels and season with salt and pepper, on both sides.
Mix the flour and paprika together in a plate or shallow bowl.
Heat one tablespoon of butter and olive oil in a large skillet over medium-high heat.
Dredge the fish pieces in the flour and paprika mixture, shaking off any excess.
Sear the fish until cooked through, about 3-4 minutes per side. Remove from the pan and set aside.
Now, turn the heat to low, wipe the pan clean and add the garlic and another tablespoon of butter. Sauté until golden, about a minute or two. Add the wine, chicken stock and lemon juice to the pan. Bring to a boil for 2-3 minutes or until sauce reduces to about half. Lower the heat to a simmer, add the capers and parsley and simmer for 2 minutes.
Roll one remaining tablespoon of butter in the leftover flour mixture and add it to the sauce. Use a wooden spoon or a whisk to stir the sauce and emulsify.
Taste and adjust seasoning (salt, pepper and lemon juice) to your liking.
Serve with veggies, rice or pasta.
