Catfish Piccata & Fresh Fettuccine with Verjus Blanc & Spinach

Catfish Piccata & Fresh Fettuccine

with Verjus Blanc & Spinach

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Piccata is a traditional Italian preparation that involves coating a thin cutlet of meat or fish in flour, then pan-frying it and pairing it with a lemon-caper sauce. Here, we’re making catfish piccata by mixing the bright, briny sauce into a bed of fresh fettuccine and spinach, then serving the flaky catfish fillets on top. Rosemary, crushed red pepper flakes and a little verjus blanc (or the juice of tart white grapes) add herbaceous heat and gourmet complexity to the dish.

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ingredients
Catfish Piccata & Fresh Fettuccine with Verjus Blanc & Spinach
Title
  • 2 Catfish Fillets
  • 8 oz Fresh Fettuccine Pasta
  • 4 oz Spinach
  • 3 cloves Garlic
  • 1 Lemon
  • 1 bunch Rosemary
  • 2 Tbsps Butter
  • 2 Tbsps Verjus Blanc
  • 1 Tbsp Capers
  • ½ tsp Crushed Red Pepper Flakes
  • ¼ cup All-Purpose Flour
tried-and-true
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Roughly chop the capers. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the spinach.

Cook the pasta:
2 Cook the pasta:

Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse under warm water to prevent sticking.

Cook the catfish:
3 Cook the catfish:

Place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 4 minutes on the first side, or until golden brown. Flip and cook 1 to 2 minutes, or until cooked through. Transfer to a plate and set aside in a warm place. Carefully wipe out the pan.

Make the sauce:
4 Make the sauce:

In the pan used to cook the catfish, melt the butter on medium-high until hot. Add the garlic, capers, lemon zest, half the rosemary and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the spinach, verjus blanc and the juice of 2 lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted.

Finish & plate your dish:
5 Finish & plate your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top each with a cooked catfish fillet. Garnish with the remaining rosemary and lemon wedges. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Roughly chop the capers. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the spinach.

2 Cook the pasta:

Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse under warm water to prevent sticking.

Cook the pasta:
Cook the catfish:
3 Cook the catfish:

Place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 4 minutes on the first side, or until golden brown. Flip and cook 1 to 2 minutes, or until cooked through. Transfer to a plate and set aside in a warm place. Carefully wipe out the pan.

4 Make the sauce:

In the pan used to cook the catfish, melt the butter on medium-high until hot. Add the garlic, capers, lemon zest, half the rosemary and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the spinach, verjus blanc and the juice of 2 lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted.

Make the sauce:
Finish & plate your dish:
5 Finish & plate your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top each with a cooked catfish fillet. Garnish with the remaining rosemary and lemon wedges. Enjoy!