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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large saute pan over medium high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. | 2. Saute the fish in the olive oil until just cooked through, about 4 minutes, turning over halfway through. Remove the fish to a platter. | 3. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. | 4. Pour onto the fish and garnish with the chopped parsley. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white total	4	pound		1613.8703	0.0	359.0408	9.0667
kosher salt				1613.8703	0.0	359.0408	9.0667
black pepper			ground	-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
white wine	1/4	cup		-	-	-	-
lemon	2		juiced	2.2367	0.7015	0.0356	0.0244
caper	2	tablespoons	chopped	3.9560000000000004	0.8411	0.4059	0.1479
butter	2	tablespoons		171.0	7.857	5.343	14.4
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.