Flounder Piccata with Spinach

By rossboys

You can substitute any flaky white fish, such as tilapia and sole.

Ingredients

• 1 3-1/2oz bag boil-in-bag long-grain rice
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 4 6oz flounder fillets
• 2 Tbsp flour
• 2 tsp olive oil
• 1/3 cup dry white wine
• 2 Tbsp fresh lemon juice
• 1 Tbsp drained capers, chopped
• 2 Tbsp butter
• 4 cups freshly baby spinach

Details

Servings 4

Preparation

Step 1

Cook rice according to pkg directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 tsp salt and 1/8 tsp pepper.

Sprinkle fish with remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Dredge fish in flour.

Heat oil in a large nonstick skillet over med-high heat. Add fish to pan; cook 1-1/2 min on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Add wine, juice, and capers to pan; cook 1 min. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; saute 1 min or until wilted.

Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 Tbsp sauce.