Fish Piccata

¼ cup olive oil

4-6 small white fish fillets (snapper preferred)

Kosher salt and freshly ground black pepper

½ cup flour

1 tablespoon kosher salt

1 tablespoon back pepper

½ cup white wine

½ cup chicken stock

1 lemon, juiced

2 tablespoons capers

2-3 tablespoons butter

2 tablespoons chopped fresh parsley

Directions

1. 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. Mix measured salt and pepper in flour. Dredge in the flour, shaking off any excess. Sauté the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the chicken stock then lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Put the fish back in the pan and simmer for 1 minute and garnish with the chopped parsley.