So. I just spent the last three (amazing) days in Boston, and I’m busy unpacking, washing stuff, you already know. A quick dinner is a must, I can’t order out (spent all my money on lobster). Luckily I know plenty of quick recipes! This one is super yummy as well. Gotta love those capers!
What you’ll need:
- 1 1/2 pounds Bassa
- 1/2 cup flour
- 3 tbsp canola oil
- 3 tbsp dry white wine
- 3 tbsp heavy cream
- 1/4 pound unsalted butter
- 1/2 tbsp fresh lemon juice
- 1/2 cup capers
- salt and pepper
Season the bassa with salt and pepper, then dredge in the flour. Heat 2 tbsp oil in a medium frying pan. Working in batches, pan fry the fish for 2 minutes on each side without crowding, adding more oil if needed. Transfer to a plate lined with paper towels.
Discard excess oil from the pan, and wipe it with a paper towel. Bring the wine to a boil over medium heat, simmer until reduced by about half. Add the cream. Reduce heat to low. Whisk in the butter in pieces, one at a time. Whisk in lemon juice. Stir in capers.
Transfer the fish to the pan, and reheat. Simmer for 3 minutes. Serve with pasta of your choice.
Bon Appétit!
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