Fish Piccatta with Thin Pasta and Wilted Spinach

Fish Piccatta with Thin Pasta and Wilted Spinach

Piccata is a type of food preparation where meats like chicken, veal and fish is sliced, coated in starch then pan fried and served in a sauce made out of the meats drippings reduced with white wine , lemon juice and butter. Additional ingredients like shallots, garlic and capers can be added to the sauce. Usually dishes like this are served on its own or with pasta, polenta or rice.

Fish Piccatta with Thin Pasta and Wilted Spinach Wide

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
Prep time
Cook time
Total time
Serves: 4
  • 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 butter,
  • 2 cloves garlic, minced
  • 250 g spaghetti
  • 200 g brown mushrooms, chopped
  • 6 cloves garlic. minced
  • extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 1 pack spinach (roughly 300g)
  • 1 tbsp extra virgin olive oil
  • pinch of nutmeg
  • salt
  • freshly ground black pepper
  1. Heat up a heavy skillet, then pour some extra virgin olive oil for pan frying.
  2. Pat dry fish with paper towel then season it with salt and pepper.
  3. In a plate combine flour and cornstarch, dredge fish in this mixture and pan fry fish golden brown on each side. This might take 3-4 minutes a side. Remove from skillet then place fish on individual plates.
  1. Using the same skillet add the butter and garlic, once fragrant add the wine, butter, lemon zest, capers and lemon juice. Let it boil and reduce for a few minutes.
  2. Pour on top of fish.
  1. Cook pasta according to packet instructions, drain reserving some water then set aside
  2. In a pan add extra virgin olive oil then sauté garlic.
  3. Add mushrooms sauté for 2 minutes.
  4. Add pasta together with 3 tbsp reserved pasta water, toss then place pasta on plate beside the fish.
  1. In the same pan where pasta is cooked add extra virgin olive oil, spinach and nutmeg. Mix and cook until wilted. Remove from heat then season with salt and freshly ground black pepper, place on the plates.


Fish Piccatta with Thin Pasta and Wilted Spinach 2Fish Piccatta with Thin Pasta and Wilted Spinach


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