- 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.