Fish piccata with artichoke hearts, sun-dried tomatoes, and crispy capers.
Branzino is European sea bass. Crispy capers are a restaurant technique.
Artichoke hearts from jar are fine. This is elevated weeknight cooking.
Ingredients
Scale
Measurement units
- 4 6-oz pieces Branzino fillets, skin on
- ⅓ cup All-purpose flour
- 3 tbsp Capers, rinsed and patted very dry
- 1 cup Artichoke hearts, quartered
- ¼ cup Sun-dried tomatoes, sliced
- ¼ cup Olive oil
- 4 tbsp Butter
- 1 piece Shallot, minced
- ½ cup Dry white wine
- ¼ cup Fresh lemon juice
- 1 tsp Salt
- 3 tbsp Fresh parsley, chopped
Ingredients
Scale
Measurement units
- 4 6-oz pieces Branzino fillets, skin on
- ⅓ cup All-purpose flour
- 3 tbsp Capers, rinsed and patted very dry
- 1 cup Artichoke hearts, quartered
- ¼ cup Sun-dried tomatoes, sliced
- ¼ cup Olive oil
- 4 tbsp Butter
- 1 piece Shallot, minced
- ½ cup Dry white wine
- ¼ cup Fresh lemon juice
- 1 tsp Salt
- 3 tbsp Fresh parsley, chopped
Instructions
Fry the capers and cook fish
Heat olive oil in skillet over medium-high heat (400-450°F surface). Fry capers 1 minute until crispy and popped. Remove with slotted spoon; drain. Score branzino skin. Season fish with 0.75 teaspoon salt. Dredge flesh side lightly in flour. Cook skin-side down 4 minutes until crispy. Flip and cook 2 minutes. Remove to plate.
Equipment
- large skillet
Ingredients
- olive oil (¼ cup)
- capers (3 tbsp)
- branzino (4 6-oz pieces)
- salt (¾ tsp)
- flour (⅓ cup)
Make the sauce and serve
Add 1 tablespoon butter to pan. Saute shallot 1 minute. Add artichokes and sun-dried tomatoes, cook 2 minutes. Add wine and reduce by half. Add lemon juice and remaining salt. Swirl in remaining butter. Plate fish skin-side up. Spoon sauce around. Top with crispy capers and parsley.
Equipment
- large skillet
Ingredients
- butter (4 tbsp)
- shallot (1 piece)
- artichoke hearts (1 cup)
- sun-dried tomatoes (¼ cup)
- white wine (½ cup)
- lemon juice (¼ cup)
- salt (¼ tsp)
- parsley (3 tbsp)
Before you cook
Cook notes
- • Branzino is European sea bass.
- • Crispy capers are a restaurant technique.
- • Artichoke hearts from jar are fine.
- • This is elevated weeknight cooking.
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