Fish Piccata in Thick Buttery Piccata Sauce

Directions

1. 1

   Pat dry fish and dredge in seasoned flour with salt and pepper on all sides; shake excess;

2. 2

   Shallow fry fish in avocado oil at around 350 F until internal temperature reaches 145 F; don’t overcrowd the pan;

3. 3

   To make the sauce- to a clean pan add wine and cook it half way down over medium heat; add chicken stock, butter, flour and stir; lower heat and add capers and lemon juice; bring fish back into the pan, spoon sauce over;

4. 4

   Finish with fresh parsley and enjoy!