White Fish Piccata with Smashed Potatoes and Green Beans

Ingredients 
- Extra Virgin Olive Oil
Fish 
- 4 pieces of firm white fish 6 oz each
- 6 tbsp wheat flour
- 2 tsp Salt
- Black pepper 
Potatoes 
- 12 baby new potatoes (small)
- Sprinkles of salt
String Beans
- 12 oz fresh green beans
- 2/3 cup white wine
- 4 tbsp fresh lemon juice
- 2 tbsp ghee or butter infused olive oil
- 4 tbsp capers
- 1 cup water
- salt and pepper to taste
- parsley for garnish

Recipe

1. Cook the potatoes in the microwave for 3 minutes, turn potatoes, then cook for another 3 minutes. If you can get a fork all the way through, they are ready.

2.  While potatoes cook, combine flour, salt and pepper on a plate and dredge each side of the fish in the flour mixture. Shake off excess flour.

3. Use a meat mallet or a chef knife and smash each potato so they are flattened to 0.5" thick with a flat surface. Sprinkle with a pinch of salt.

4. Heat 2 tbsp of EVOO in a non stick pan over high heat. Place fish in a large pan. Cook 2 or 3 minutes on each side. 

5. In another large pan, heat 2 tbsp EVOO over high heat. Put potatoes in the pan. Press the potatoes down with a spatula.  Cook 6 minutes or until potatoes are crispy. 

6. Remove fish from pan and keep warm on a plate.

7. While potatoes are finishing cooking, add the wine and water to the same pan you used for the fish over medium heat. When the liquid comes to a rapid simmer, add the beans.

8. While the beans are cooking, remove the potatoes from the pan and put on a plate. Keep warm. 

9. Continue cooking the beans in until the liquid reduces. Remove pan from heat. There should just be a bit of sauce left at the bottom of the fry pan.

10. Add lemon juice then stir through ghee or butter infused EVOO and capers. Add salt and pepper to taste. 

Place string beans on plate. Then the potatoes.  Then the fish. Pour sauce from pan over each piece of fish. 



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