What’s for Dinner?
Fish Piccatta w/ Lemon Butter Pasta
&
Sautéed Asparagus w/ Sun Dried Tomatoes
Wait, before you get intimidated by the name of this entrée, let me tell you that the recipe is very easy. Who said that you couldn’t have a restaurant quality dinner at home? This meal is a great option to feed your family or have an incredible dinner when you have guest coming over. And the best part is you can prepare this meal in less than 30 minutes. Yes, you heard correctly; 30 MINUTES. I know that you will enjoy this recipe, and please come back to let us know how you enjoyed.
Ingredients: (Fish Piccatta)
Spaghetti Noodles
2 tablespoons olive oil
4 pieces of white fish fillets (such as tilapia)
Kosher salt, freshly ground black pepper, and garlic powder
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley
Ingredients: (Sautéed Asparagus w/Sun Dried Tomatoes)
Bundle of fresh asparagus
2 tablespoons of olive oil
1 tablespoon of sun dried tomatoes
Kosher salt and freshly ground black pepper
Garlic powder
Directions:
Get a large pot filled with water, bring to a boil. Once the water is boiling, add salt and the spaghetti, cook until tender. 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, pepper, and garlic powder. Dredge in the flour, shaking off any excess. Sauté the fish in the oil until just cooked through, about 4 minutes, flipping halfway through.
While the fish is cooking, heat a smaller skillet with olive oil. Add the asparagus, salt, pepper, and garlic powder. Cook the asparagus until tender and they are bright green. Add the sundried tomatoes to heat, remove immediately to serve.
Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir to bring the sauce together. Drain the water from pasta, plate, and add the fish with the sauce. Add the asparagus and viola!
Enjoy, and thanks for dining with the Danforth’s.
Dining with the Danforths' 