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”.
2 filets of pickerel (or any white fish)
1 small onion, sliced
Tbsp olive oil
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
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.