“This is from the March 2007 issue of Cooking Light.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions (omitting the salt and fat) Drain.
  2. Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
  3. Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
  4. Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
  5. Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
  6. Remove fish from pan and keep warm.
  7. Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
  8. Serve fish with sauce and pasta.

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