Serves 4
Ingredients:
4 ea. 5-6oz Orange Roughy portions
½ cup flour
½ cup white wine
¼ cup fresh lemon juice
¼ capers
2 Tbsp. butter
2 Tbsp. fresh parsley, chopped
salt and pepper, to taste
olive oil for cooking
Cooking Instruction:
- Lightly season Orange Roughy with salt and pepper then dredge in flour, shaking off excess
- In a large skillet over medium heat, preheat enough oil to lightly coat the bottom of the pan, and then add in your fillets
- Cooked for about 2-3 minutes per side. The color should be a light golden brown
- Remove the fillets and set them aside on a platter
- Deglaze pan with wine and reduce slightly, then add lemon juice and capers
- Turn off the heat, add butter and parsley, stir to combine, then pour over fillets
- Serve with rice pilaf and fresh sautéed veggies