Spend less time in the kitchen and more time enjoying a great meal with the family. Try this easy and elegant Fish Picatta any weeknight that you need to whip up a light entree in a flash.
1 pound fillet of sole
1/2 cup flour
1/3 cup kedem white cooking wine
1/3 cup lemon juice
1 small jar of capers drained and rinse
dredge fillets in flour on both sides
Dredge fillets in flour on both sides. In a Pam sprayed non-stick frying pan cook fillets for 5 minutes on each side till golden making sure to spray tops of fillets before turning over. Remove fillets from pan and place in platter. Mix wine, lemon, and capers and add to the pan stirring until reduced by a third, scrapping the bottom of pan. Pour mixture onto the fillets and serve immediately.
~ Recipe submitted by Marlene Mamiye of “The Jewish Hostess”