You can substitute any flaky white fish, such as tilapia or sole, in this easy, elegant supper.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (6-ounce) flounder fillets
2 tablespoons all-purpose flour
2 teaspoons olive oil
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon drained capers, chopped
2 tablespoons butter
4 cups fresh baby spinach
How to Make It
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.
Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.
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.
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.
I have made this numerous times and it is always a hit. Typically I use tilapia. As others have noted, if you want crispier fish (as my husband prefers) remove the filets before adding the wine/lemon juice/capers then wait until services to pour the sauce over. I also do not wipe the pan before cooking the spinach. Quick, easy, delicious, healthy.
Absolutely delicious!!!What i did different: Used 3 fillets of Alaskan Cod instead of the flounder & didn't wipe the pan before wilting my spinach. Also, I sauteed some hatch chilies along side my spinach - the flavor was remarkable.Hubby loved it and just gobbled it all up! also ill make more spinach next time and he complained that i didn't make enough spinach and that it was out of this world delicious...super happy!!
I have made the tilapia piccata recipe from Cooking Light for several years, and this recipe just doesn't hold up to that one. Something about putting the liquids in the pan with the fish makes the fish soggy, which just isn't the best texture. The flavors were fine but I will go back to the tilapia piccata recipe using flounder or cod in the future.
It does have potential, but needs work. 1) not enough oil to cook the fish. 2) Must take fish out of pan while making sauce or your fish will get soggy and fall apart 3) Not enough sauce for 4 people 5) a bit too lemon and needs something else (garlic perhpas?). The spinach was good - although I did not wipe out the pan so that I could soak up any left over good bits in the bottom of the pan.
I will try this agian with some modifications as it did come together fast and the combo of the rice, spinach and fish could be very good.
I DID make slight modifications, but nothing that would significantly alter the recipe: Used Jasmine rice and cooked it in a rice cooker and added some chives to the sauce after tasting it.
Super easy, quick ad very tasty meal. I would take the fish out next time before making the sauce. I used tilapia and it worked great. I will definitely make more spinach next time also. I am adding this to my monthly menu rotation.