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French Recipes
Rockfish Piccata

Rockfish Piccata

with Capers, Israeli Couscous Pilaf and Sauteed Spinach

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Typically made with chicken, we’re giving rockfishi a “piccata” twist. A savoury butter sauce of briny capers, thyme, and lemon lends the dish its characteristic flavour.

Tags:Eat First
Allergens:Fish/PoissonWheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

BC Rockfish

(ContainsFish/Poisson)

1 unit

Shallot

28 g

Capers

¾ cup

Israeli Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

7 g

Thyme

140 g

Baby Spinach

1 unit

Lemon

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2866.04 kJ
Calories685 kcal
Fat23 g
Carbohydrate79 g
Dietary Fiber5 g
Protein42 g
Sodium916 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Pan
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Halve, peel, and finely chop the shallot. Zest, then halve the lemon. Cut one half into wedges. Drain and rinse the capers. Strip 1/2 tsp thyme leaves (double for 4 people) from the stems.

2

Cook the Israeli couscous: Heat a medium pot over medium heat. Add a drizzle of oil, then half the shallot. Cook, stirring, until softened, 2-3 min. Add the couscous, broth concentrate(s), and 1½ cups water (double for 4 people.) Bring to a boil, then reduce to a low heat. Cover and simmer until couscous is tender and all the liquid has been absorbed, 10-12 min.

3

Sauté the spinach: Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then the remaining shallot and spinach. Cook, stirring, until spinach wilts, 2-3 min. Season with salt and pepper, then transfer to a medium bowl. Cover to keep warm.

4

Cook the fish: Season the fish fillets with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Once very hot, add the fish to the pan and cook, for 2-3 minutes per side, until slightly golden brown (it doesn't have to be completely cooked through at this stage.)

5

Make the lemon butter sauce: Add the thyme and butter to the pan. Once melted, spoon the butter over the fish until it is cooked through. Add the capers, lemon zest and lemon juice to taste.

6

Finish and serve: Serve the fish on a bed of Israeli couscous and sautéed spinach. Drizzle over the lemon-butter sauce and garnish with the lemon wedges. Enjoy!