- 4
Ingredients
- Salt and pepper
- 1/2 pound thin egg pasta or angel hair pasta
- 4 thin tilapia or snapper fillets
- Old Bay Seasoning
- 1/2 cup flour
- 1/4 cup cornstarch
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 tablespoons butter
- 2 large cloves garlic, grated or finely chopped
- 1/2 cup white wine
- 2 lemons
- 1/4 cup drained capers
- A handful flat-leaf parsley, finely chopped
- 3/4 pound fresh spinach, cleaned and trimmed
- A little freshly grated nutmeg
Preparation
Step 1
Directions:
Bring a large pot of water to a boil,
salt it, add the pasta and cook until
al dente. Drain, reserving about 1/2 cup
of the pasta cooking water.
Meanwhile, pat the fish dry and season
with salt, pepper and a little Old Bay. On
a plate, mix the flour and cornstarch.
Coat the fish in the flour mixture.
In a large skillet, heat 1 tablespoon
EVOO, 1 turn of the pan, over medium-high
heat. Add 2 tablespoons butter
and let it foam up, then add the fish
fillets and cook, turning once, until
golden-brown and firm, 4 to 6 minutes.
Transfer the fillets to a plate and cover
with foil to keep warm. Wipe out the
pan and return to the heat. Add
1/2 tablespoon EVOO, 1/2 turn of the pan,
and the remaining 2 tablespoons butter
to melt. Stir in the garlic for 1 minute,
then stir in the wine for another
minute. Add 1 teaspoon grated lemon
peel and the juice of 1 lemon. Thinly
slice the remaining lemon and stir the
slices into the sauce, along with the
capers and parsley. Spoon the sliced
lemons and half of the butter sauce
over the fish.
Add the reserved pasta water and the
pasta to the skillet. Add the remaining
butter sauce and season with salt
and pepper; toss. Transfer the pasta
to a platter. Add the remaining
1/2 tablespoon EVOO, 1/2 turn of the pan,
to the skillet. Add the spinach, season
with salt, pepper and the nutmeg and
cook to wilt. Serve the fish with a little
pasta and spinach alongside.