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Rockfish Piccata

Rockfish Piccata

with Sautéed Spinach, Israeli Couscous, and Lemon Caper Sauce

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Piccata is a simple yet elegant cooking style where meat or fish is sautéed and served with a lemon, caper, herb, and butter sauce. Although piccata is traditionally associated with chicken or veal, our chefs opted for rockfish as the star of this dish because it’s mild and flaky but doesn’t fall apart while cooking. Plus, it serves as the perfect counterpart to pearled couscous and spinach.

Tags:Contains shellfish
Allergens:FishWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Rockfish

(ContainsFish)

1 unit

Shallot

1 ounce

Capers

¾ cup

Israeli Couscous

(ContainsWheat)

1 unit

Veggie Stock Concentrate

¼ ounce

Thyme

5 ounce

Spinach

1 unit

Lemon

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2606.632 kJ
Calories623 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate68 g
Sugar5 g
Dietary Fiber8 g
Protein43 g
Cholesterol100 mg
Sodium371 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and finely chop the shallot. Halve the lemon. Drain and rinse the capers.

2

Heat a drizzle of olive oil in a medium pot over medium heat. Add the shallot. Cook, tossing, for 2-3 minutes, until softened. Add the couscous, stock concentrate, 2 cups water, and a large pinch of salt. Bring to a boil, cover, and reduce to a low simmer for 10-12 minutes, until tender.

3

Heat a drizzle of olive oil in a large pan over medium heat. Add the spinach and toss until wilted, 2-3 minutes. Season with salt and pepper, and cover to keep warm.

4

Season the fish on all sides with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Once very hot, add the fish. Cook 2-3 minutes per side, until lightly golden brown and almost opaque in the center.

5

Make the sauce: Turn off the heat, then add the thyme sprigs and 2 Tablespoons butter to the pan. Once melted, spoon over the fish. Add the capers and the juice of half a lemon, and cook until warmed through. Season the sauce with salt and pepper. Discard the thyme.

6

Plate: Serve the rockfish piccata on a bed of Israeli couscous and sautéed spinach. Drizzle with the lemon caper sauce. Enjoy!