Monkfish Piccata with Caperberries and Preserved Le

Name: Monkfish Piccata with Caperberries and Preserved Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds monkfish, bone removed and cut into 8 round medallions; Kosher salt and freshly ground pepper; 1 cup all-purpose flour; 1/2 cup extra-virgin olive oil; 3/4 cup dry white wine; Pinch of turmeric; 1/2 cup fresh lemon juice; 4 ounces caperberries; 1 lemon, peeled, pith removed and cut into segments; 1 bunch flat-leaf parsley, finely shredded; 2 preserved lemon quarters, sliced paper thin

Servings: persons

1 1/2 pounds monkfish, bone removed and cut into 8 round medallions
Kosher salt and freshly ground pepper
1 cup all-purpose flour
1/2 cup extra-virgin olive oil
3/4 cup dry white wine
Pinch of turmeric
1/2 cup fresh lemon juice
4 ounces caperberries
1 lemon, peeled, pith removed and cut into segments
1 bunch flat-leaf parsley, finely shredded
2 preserved lemon quarters, sliced paper thin

1
Season the fish medallions well with salt and pepper.
2
Season the flour with salt and pepper and place it in a shallow bowl or on a plate.
3
Dredge each piece of fish in the flour, patting off the excess.
4
In a large skillet, heat 1/4 cup of the olive oil over high heat until smoking.
5
Working in batches if necessary to avoid overcrowding the pan, cook the fish in the hot oil, turning once to brown both sides evenly and cook through, about 4 minutes per side.
6
Remove the fish to a plate lined with paper towels.
7
When all of the fish is done, keep warm.
8
Add the wine, turmeric, lemon juice, and caperberries to the skillet.
9
Swirl over high heat for 2 minutes.
10
Season the sauce with salt and pepper and add the lemon segments, preserved lemons and parsley and swirl them over high heat for 1 minute.
11
Add the remaining 1/4 cup of olive oil and swirl again.
12
Transfer the fish to warmed plates.
13
Spoon the sauce over the fish, garnish with the remaining parsley and serve immediately.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds monkfish, bone removed and cut into 8 round medallions, Kosher salt and freshly ground pepper, 1 cup all-purpose flour, 1/2 cup extra-virgin olive oil, and more.

Yes, Monkfish Piccata with Caperberries and Preserved Lemons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monkfish Piccata with Caperberries and Preserved Lemons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions