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  • Alison Golding

Easy One-Pan Pickerel

This recipe is great because it only takes 15 minutes from start to finish. I love it served over rice with a side salad.


Give it a try...I know you’ll be “hooked”.

Ingredients

2 filets of pickerel (or any white fish)

1 small onion, sliced

Tbsp olive oil

Tbsp butter

1 clove of garlic, diced

1/4c white wine

1 lemon, half juiced and half sliced

2 tbsp capers

1/2tsp dried thyme

4 tbsp parsley, chopped

Salt and pepper to taste


Directions

In a cast iron pan, sauté onion slices and minced garlic in butter over medium heat until just softened. Add white wine, lemon juice, capers and 2 tbsp of the parsley. Turn up heat to medium-high and cook another 2 minutes. Remove mixture from pan and set aside.


Add olive oil to the pan and add pickerel that has been seasoned with salt, pepper and thyme. Cook for 5 minutes, then flip and cook another minute.


Add sauce back to the pan and top with the remaining 2 tbsp of parsley and garnish with lemon slices.


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