Fish Piccatta with Thin Pasta and Wilted Spinach Recipe

Piccata came from the word piquant or piquancy which means tarty or zesty which hold true to its name as the sauce is quite lemony which is a good way to balance the oiliness of the pan fried meat. The most common meat served using this method is chicken but for today we will be making a fish version served with a simple pasta and some wilted spinach.

This dish might look a lot but preparing it is quite easy, try it one day, you might get the hang of it.

Fish Piccatta with Thin Pasta and Wilted Spinach

4 pcs fish fillets, I used monk fish on this post ½ cup flour ¼ cup cornstarch salt freshly ground black pepper extra virgin olive oil ½ cup white wine juice from 1 lemon ¼ cup capers, drained 1 tsp lemon zest 4 tbsp…