Angelfish Piccata

Delicate angelfish fillets, coated with a creamy lemon and caper sauce – that is what this Angelfish Piccata dish is all about and it’s really super easy too!

Angelfish Piccata {LCHF, Banting, Paleo}

You can save this Angelfish Piccata recipe and make it with fish, chicken or pork!

Servings: 4

You will need:

4 Angelfish fillets
1/4 cup cream
1/4 cup dry white wine, plus more to drink πŸ˜‰
2 tbsp. freshly squeezed lemon juice
Salt & pepper to taste
Butter
1 tbsp. capers
2 handfuls green beans,Β blanched
4 large handfuls spinach, stir-fried in olive oil & butter

Start by preparing your greens first.

Next, season the fish fillets and fry in butter {about 2 tbsp.} on a medium heat until golden and almost cooked through.
Add a sprinkle of lemon juice and remove the fish from the pan.
De-glaze the pan with the white wine. and reduce the heat to low.
Add the rest of the lemon juice and another chunk of butter.
Add the capers and cream and let the sauce reduce slightly.

Return the fish to the pan and let it cook through – please, please, please do not overcook the fish!

Serve it on a bed of spinach and green beans and drizzle generously with the sauce and capers.

The lemon, wine and capers really bring out the delicate flavours of the fish and doesn’t hide it. Even though it’ll convert any non-fish-eater…

My kids love this one too – so that also makes it totally #KidApproved! Yay!

Here is the recipe for chicken piccata – give it a try and don’t forget to share these recipes with friends. X

Chicken Piccata

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