Rockfish Piccata
with Sautéed Spinach, Israeli Couscous, and Lemon Caper Sauce
Rockfish Piccata
Bright lemon caper sauce lifts tender rockfish, served with sautéed spinach and fluffy Israeli couscous for a fresh, elegant dinner with plenty of zing.
Ingredients
For 2 servings
- 1 ounce Capers
- ¾ cup Israeli Couscous
- 1 unit Lemon
- 12 ounce Rockfish
- 1 unit Shallot
- 5 ounce Spinach
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyMedium
Total Time30m
Calories623
Protein43g
Carbs68g
Fat22g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumDietitian WinContains shellfish
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a gluten-free option, swap the couscous for rice, quinoa, or cauliflower rice, since the dish includes wheat. For a dairy-free meal, use olive oil or another non-dairy fat in place of any butter, and choose a fish-free main if needed for the seafood allergy.
What to serve with it
Serve with a crisp green salad or roasted asparagus to echo the bright lemon-caper flavors without adding heaviness. A simple crusty bread or extra couscous on the side works well to catch the sauce and round out the meal.
