This is a crib from the Italian style Veal Piccata. In fact Piccata usually involves sautéeing the food and then serving it with a sauce which contains wine, lemon juice, capers and other ingredients to suit.

The total time it takes to make this dish is only about 20 minutes so it is a good idea to do all the preparation before you start to cook.

Take 2 flounder filets(approx. ½ lb each) and cut each one into 4 pieces. Blot them dry with paper towels and then season them with salt and pepper. Then dredge them in flour. If you prefer just a light crust then shake off the excess flour. These are then ready for cooking.

Ingredients for the sauce:

¼ cup of white wine – I’d add a splash more if you like a lot of sauce. (Pino Grigio or Sauvignon Blanc)

Juice of one lemon.

3 tablespoons butter.

Salt & pepper to taste.

Chopped parsley.

Method:

Heat 2 teaspoons of olive oil in a nonstick skillet until it “shimmers”. Be careful not to heat it too hot or the fish will start to burn on the outside and not be cooked through. Add as many fillets to the oil as you can fit into the skillet and still move them round. Sautée them on each side until they are nicely brown or to your own taste. When cooked remove them from the skillet and keep them warm. Sautée the rest of the fillets.

After you have cooked all the filets and removed them from the pan, add the wine, lemon juice and capers to the skillet and cook for half a minute. Then take the skillet off the heat and stir in the butter until it melts and season with salt and pepper.

Serve the fillets onto warm plates and pour the sauce over them or on the side whichever you prefer. Garnish with the chopped parsley.

Makes 4 servings.

To accompany this dish consider:

Twice cooked potatoes, home made hash browns or tater rounds( you can buy these frozen from the grocery store) and

Steamed Bok Choy, steamed asparagus in olive oil or grilled tomatoes.

Wines to consider: Chardonnay or if you want to be trendy try a light Pinot Noir.

This recipe works for other fish just as well, but make sure you get filets not steaks

Also if you like your fish on the spicy side consider adding a fish seasoning to the flour for dredging. Old Bay is a possibility but you might want to look for something more delicate like Potlatch Seasoning from Williams Sonoma.

Enjoy!!