- Main
- Fish
- Italian
- Stovetop
Ingredients
For the fish and pasta
- 1 1/2 lb
grouper fillets, cut into 4 cutlets about 1/2 inch thick, patted dry
- 1/2 cup
all-purpose flour
- 1 tsp
salt
- 1/2 tsp
black pepper, freshly ground
- 3 tbsp
olive oil
- 12 oz
angel hair pasta
salt for the pasta water, to taste
For the sauce
- 2 cloves
garlic, thinly sliced
- 3/4 cup
dry white wine
- 1/2 cup
chicken or seafood stock
- 3 tbsp
lemon juice, freshly squeezed (about 1 lemon)
- 3 tbsp
capers, drained and rinsed
- 5 tbsp
cold unsalted butter, cut into cubes
- 1/3 cup
flat-leaf parsley, chopped
1/4 cup in step 7, 2 tbsp in step 8
- 1
lemon, cut into wedges, for serving (optional)
Contains milk (cold unsalted butter), wheat (all-purpose flour, angel hair pasta) and fish (grouper fillets).
Not checked: salt for the pasta water, chicken or seafood stock.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Bring a large pot of water to a boil and salt it generously. Keep it at a boil while you cook the fish — the pasta only takes a few minutes and you want it hot and fresh.
10 min
- salt for the pasta water
- Step 2
Pat the grouper cutlets dry. Stir the flour, salt and pepper together on a plate, then press each cutlet into it on both sides and shake off the excess. Set them on a clean plate.
8 min
- 1 1/2 lb grouper fillets
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Step 3
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the cutlets without crowding them (work in two batches if needed) and fry until golden and just opaque through, about 3 minutes per side. Move them to a plate and cover loosely with foil.
8 min
- 3 tbsp olive oil
- Step 4
Drop the angel hair into the boiling water and cook until just tender, 2 to 3 minutes. Drain and keep warm.
3 min
- 12 oz angel hair pasta
- Step 5
Pour off all but a thin film of oil from the skillet and set it over medium heat. Add the garlic and cook just until fragrant, about 30 seconds — don't let it brown.
1 min
- 2 cloves garlic
- Step 6
Pour in the wine and stock and scrape up the browned bits from the bottom of the pan. Simmer briskly until the liquid has reduced by about half, 4 to 5 minutes. Stir in the lemon juice and capers.
5 min
- 3/4 cup dry white wine
- 1/2 cup chicken or seafood stock
- 3 tbsp lemon juice
- 3 tbsp capers
- Step 7
Take the pan off the heat and whisk in the cold butter a few cubes at a time until the sauce is glossy and slightly thickened. Stir in most of the parsley and taste for salt.
2 min
- 5 tbsp cold unsalted butter
- 1/4 cup flat-leaf parsley
- Step 8
Toss the drained pasta with a few spoonfuls of the sauce and divide among four plates. Lay a grouper cutlet on each, spoon the remaining sauce with its capers over the top, and finish with the rest of the parsley and a lemon wedge.
3 min
- 2 tbsp flat-leaf parsley
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026