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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at