FISH PICCATA! A wonderful fish option for anyone looking for a new weeknight dinner. You are going to love it! I’m passionate about creating @Whole30 food that makes every day feel like a special occasion. I added Sumac because it’s one of my favorite spices, but feel free to leave it out.
Whole30 Fish Piccata
- 3 tablespoons extra virgin olive oil, divided (plus extra for brushing the fish)
- ½ cup chopped shallots
- 4 garlic cloves, thinly sliced
- ¾ cup chicken stock, warmed
- ¼ cup lemon juice
- 5 tablespoons ghee, divided
- 1 tablespoon capers
- ½ teaspoon arrowroot powder
- 1 tablespoons cold water
- Four, 6-ounce pieces of Cod
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup almond meal, ground extra fine in food processor
- Chopped chives and parsley
For the Greens:
- 1 tablespoon extra-virigin olive oil
- 1 bunch red chard, leaves removed and stems chopped super fine
- 1 tablespoon coconut aminos
Preheat oven to 200F. Place a tray or plate in the oven to keep it warm.
In a large sauté pan over medium high heat, warm 1 Tbsp of olive oil. Add the shallots, cooking until translucent. Then add the garlic and stir for 30 seconds.
Add ¾ cup warm chicken stock to the pan. Cook for 2 minutes to reduce. Then add ¼ cup lemon juice. Stir to combine.
Add 3 Tbsps ghee and 1 Tbsp capers to the pan, then mix to combine.
Make a slurry by mixing together the arrowroot flour and water and stir to dissolve. Add it to the sauce and stir to combine very well. Turn off the heat.
Salt and pepper the fish well. Lightly brush with a thin coating of olive oil. Then sprinkle a light dusting of the almond meal over the fish and pat down.
In a separate large pan (non-stick, if you have it) warm 1 Tbsp clarified butter and 1 Tbsp olive oil over medium high heat. When melted, mixed together. Add the fish cutlets. After 1 minute, turn down the heat to medium or medium low and brown each side until golden brown, about 4 minutes. After both sides are browned, gently pull from the stove and place on the warm plate in the oven. Wipe out the pan with a paper towel and repeat for each batch of fish filets.
When all the fish is done and staying warm in the oven, add 1 Tbsp olive oil to the pan to warm. Add the red chard stems to the pan and cook for 1 minute. Then add the red chard leaves, 1 Tbsp of coconut aminos and a sprinkle of salt. Cook for 2 minutes, stirring to combine well.
Place the fish over the sauce, garnish with chives and parsley and serve with the greens.