Rock Cod Piccata
with yellow and purple carrots, asparagus, broccoli, sautéed onions, and smashed baby white potatoes I absolutely love snapper; I was practically raised on it. This was one of my favorites!Serves 4
Ingredients
- 4 (6-7oz.) Rock Cod, aka pacific snapper
- 1 cup panko breadcrumbs
- Avocado oil
- 2 ea. yellow and purple carrots, peeled and cut into diagonally into ¾ inch slices
- 12 ea. fat asparagus, bottoms trimmed
- 8 broccoli fleurettes
- 1 medium yellow onion, (peeled, cut in thinly sliced)
- 12 baby white potatoes, boiled and set aside
- ½- ¾ stick grass-fed organic butter
- ¼ cup capers
- Juice of 1 large lemon or 2 medium ones
- Pink salt and black pepper, to taste
Instructions
- Roll the snapper in panko and season with pink salt and pepper to taste. Boil the potatoes until a little more than just done and drain. Let cool for about 5 minutes and smash them down with her fist gently and set aside. In another pot of water, boil or steam your carrots, broccoli and asparagus to desired doneness. Drain and set aside.
- In a large saute pan, heat the oil on medium to high heat. Add the filets carefully. If you don’t have a pan large enough, use 2 smaller ones. Cook 5 minutes on each side covered with a lid. When done place a filet on 4 separate plates. Without rinsing the pan, add a little more oil and add the potatoes and cook until crisp on heat side, about 2 minutes on each side. Remove and place on the plates. Add the onions and a little more oil to hot pan and saute for 5 minutes and place on the plate next to the potatoes, Now, add the butter, capers and lemon juice. On medium until it bubbles. Turn off the heat. Place the rest of your vegetables on the four plates dividing them evenly as you did the potatoes and onions. Drizzle some of the butter on the fish and drizzle the rest on the veggies.Enjoy with a nice crisp, cold glass of wine.