Bassa With Creamy Caper Sauce

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!

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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.

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Bon AppΓ©tit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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