lunedì 10 marzo 2014


Entree - Lactose and gluten free (READ notes at bottom)

2 White fish fillets (cod, sole, swai, tilapia.... whichever you like)
1/8 cup Italian capers, packed in salt and rinsed
1/2 lemon juice
1/2 cup dry white wine
2 tbsp extra virgin olive oil
1 tbsp freshly chopped parsley
white flour, salt

If frozen, thaw fillets and pat dry with paper towels. Cut in pieces and dredge in flour to lightly coat on both sides.

In a skillet over high heat, warm oil and sautee the fillets until both sides are golden and crisp.

Season with salt, keeping in mind that capers are salty, and add lemon juice, capers, and wine. Cook for about 10 minutes over medium heat.

Serve immediately.

This recipe serves 2

- If you're gluten intolerant, you can use corn starch.
- Wine quantity and cooking time depend on fillets thickness; if they are thin, lower both wine quantity and cooking time.
- It's lactose free and can be gluten free.

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