One of my favorite ways to make fish is this yummy dredged fish with lemon-caper-butter sauce. It’s DELICIOUS, but not overly healthy.
So, to get us back on track after the greatness that I hope your Christmas was, let’s lighten it up a little bit, ok?
Read through the recipe first, then make the following adjustments to the recipe:
- Skip the dredging part of the recipe. Salt and pepper the fish well, but skip the flour step. To cook the fish heat a pan to medium-high heat, then spray the pan with cooking spray. Then put the fish in the pan, and spray the TOP OF THE FISH (I’m serious) with cooking spray. Let the fish cook for 3 minutes, then flip and cook for 2 or 3 more until cooked through and both sides are lightly browned.
- Using the fish pan, mix 1/2 cup chicken stock with 1 teaspoon cornstarch. Add to the pan once the fish is removed and let come to a bubble, then add the capers, parsley, and lemon, leaving out the butter. Add salt and pepper if you’d like.
That’s it! Two simple switches that eliminate flour, butter, and oil from this recipe without losing any flavor.
Of course, crispy fish is great sometimes, but making most of your meals a wee bit healthier can’t hurt either, right?