Cooking: Fish Picatta with a Twist (Gluten Free)

Picatta is an Italian dish that is based solely on capers, butter and white wine. But tonight I went a little further and introduced the dish to saffron and a touch of heavy cream. Now I know what your thinking "Saffron?" isn't that the most expensive spice in the world? Yes, but it can be used in so many dishes and you only need to use a little bit of it. So I am introducing you to using saffron.

Enjoy.

Ingredients

1 LB White Fish (I prefer Halibut)
2 TBL Butter
5 Strains of Saffron
12 Capers
1/4 Cup Heavy Cream
Salt and Pepper to taste
1/2 Lemon
1/4 Cup white wine

First Starting the Potatoes

Now the first thing we are going to do is start the potatoes that go with the dish
Turn your oven on to 425 degrees
Grab your potatoes and rinse them off

Start cutting them however you like

After there cut add them to a cookie sheet and add olive oil and salt and pepper to them

Place them in the oven and allow them to cook for 20-25 minutes

Getting Fish Ready

Now getting the fish ready is easy
Place the fish on your cutting board and trim off the small part of the fish and set aside
Now cut the fish in equal half's

Add your salt and pepper to one side

Take a medium size saute pan and turn it on medium
Place butter in pan and allow it to melt

After it has melted add you fish with salt and pepper side down

Add salt and pepper to your other side and allow this to cook on each side for 3 minutes

Add your Saffron and allow the oils to release the colors and flavors of the saffron
Flip your fish over and add your capers and white wine
Allow the white wine to reduce, this takes about 2 minutes