Directions:
- 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. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. 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. Pour onto the fish and garnish with the chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.34 Kcal (1425 kJ) | ||
| Calories from fat | 161.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.92g | 28% | |
|---|---|---|---|
| Cholesterol | 80.46mg | 27% | |
| Sodium | 394.33mg | 16% | |
| Potassium | 686.93mg | 15% | |
| Total Carbs | 12.7g | 4% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 28.72g | 57% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 153.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 143.14 Kcal (599 kJ) | ||
| Calories from fat | 67.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.53g | 28% | |
|---|---|---|---|
| Cholesterol | 33.84mg | 27% | |
| Sodium | 165.84mg | 16% | |
| Potassium | 288.9mg | 15% | |
| Total Carbs | 5.34g | 4% | |
| Sugars | 0.44g | 4% | |
| Dietary Fiber | 0.88g | 8% | |
| Protein | 12.08g | 57% | |
| Vitamin C | 7.6mg | 30% | |
| Iron | 1.1mg | 15% | |
| Calcium | 64.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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