4 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), 4 to 6 ounce portions
Kosher salt and freshly ground black pepper
1/2 cup flour
1/2 cup white wine
4 lemons, juiced
3 tablespoons capers
4 tablespoons butter
3 tablespoons chopped fresh parsley
12 shrimp Cleaned
1 lb Angel Hair Pasta
½ cup grated parmesan cheese


Heat the olive oil in a large sauté pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour & Parmesan Cheese, shaking off any excess. Sauté the fish & Shrimp in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers; stir. Next add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with Shrimp & the chopped parsley. Serve over Angel Hair Pasta prepared according to package directions.


Number of Servings: 1
Prep and Cooking Time: 30 minutes


Recipe by: Johnny Cascone’s
Restaurant Name: Johnny Cascone’s