Haddock Piccata

Light and lemony haddock, perfect fish Friday fare! Roasted green beans and zucchini are a bonus.

Ingredients:

400 g (0.882 lb) haddock fillets

1/2 lb mixed julienned green beans and zucchini

4 tbsps olive oil, divided

salt and pepper or Mrs Dash seasoning to taste

2 tbsps flour

spray oil

1/4 cup white wine

2 tsps minced garlic

1/2 cup chicken broth

2 tbsps lemon juice

1 tbsp capers

2 tbsps butter

fresh lemon and parsley to serve

Toss the green beans and zucchini with 2 tbsps olive oil then sprinkle with salt and pepper or Mrs Dash and roast in a 425°F oven for 10 minutes.

While the veggies cook, mix the flour with more salt and pepper or Mrs Dash and dredge each fish fillet to coat. Spray cooking oil in a large frying pan then add 2 tbsps olive oil and heat to medium high. Sauté 2 minutes per side.

Remove fish and keep warm. Deglaze the frying pan with white wine. Add garlic and sauté 1 minute then add the broth, lemon juice, capers and butter and heat through.

Serve the haddock drizzled with sauce, add fresh parsley and lemon wedges and a side of green beans with zucchini.

Adapted from: bellyfull.net

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