Flounder Piccata with Spinach

By á-3672

Ingredients

• 1 * 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1/2 * 1/2 teaspoon salt, divided
• 1/4 * 1/4 teaspoon black pepper, divided
• 4 * 4 (6-ounce) flounder fillets
• 2 * 2 tablespoons all-purpose flour
• 2 * 2 teaspoons olive oil
• 1/3 * 1/3 cup dry white wine
• 2 * 2 tablespoons fresh lemon juice
• 1 * 1 tablespoon drained capers, chopped
• 2 * 2 tablespoons butter
• 4 * 4 cups fresh baby spinach

Details

Servings 4

Preparation

Step 1

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

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

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

4. Add wine, juice, and capers to pan; cook 1 minute. 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; sauté 1 minute 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 tablespoon sauce.