Catfish Piccata and Fresh Fettuccine with Spinach

Catfish Piccata and Fresh Fettuccine with Spinach


  • Catfish Piccata and Fresh Fettuccine with Spinach
  • You could use halibut, cod or tilapia.
  • Serves 2
  • 8 ounces fresh fettuccine pasta
  • 1/4 cup flour or rice flour
  • 2 catfish fillets
  • salt and pepper
  • 1 tablespoon fresh rosemary or thyme finely minced or 2 teaspoons dried, minced
  • 1 tablespoon butter or olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon capers, lightly chopped
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon rice wine vinegar
  • pinch of red pepper flakes (depending on how spicy you like it)
  • 4 ounces fresh spinach or kale (chop if using kale)


Bring a pot of salted water to a boil.

Meanwhile, on a piece of waxed paper, add the flour and half of the rosemary and mix. Salt and pepper the fish and dredge both sides in the flour.

To a skillet over medium high heat, add olive oil and when hot, add fish. Cook 4-5 minutes or until golden brown and flip and continue cooking -4 minutes or until cooked through. Transfer to a plate and gently wrap with aluminium foil to keep warm.

Cook pasta for 3-4 minutes or until al dente and reserve 3/4 cup of the cooking water before draining pasta.

To the same skillet, add butter and garlic and cook for 1 minute. Add capers, zest, juice, vinegar, rosemary, red pepper flakes, salt and pepper, spinach and mix well. Cook for 2-4 minutes or until the spinach has wilted. Add the pasta and toss to coat and add some reserved pasta water if the pasta seems a bit dry.

Serve the catfish over the bed of pasta.

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