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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Wash and dry all produce. Halve, peel, and finely chop the shallot. Halve the lemon. Drain and rinse the capers.
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.
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.
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.
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.
Plate: Serve the rockfish piccata on a bed of Israeli couscous and sautéed spinach. Drizzle with the lemon caper sauce. Enjoy!