(Recipe for 2 servings)
| Ingredient | Amount |
| Haddock, cod or hake, raw | 16 ounces |
| flour, sprouted | 1/3 cup |
| Salt, table | 1/2 tsp |
| Oil, olive | 1 tbsp |
| Bouillon, chicken | 3/4 cup |
| Juice, lemon
Capers |
3 tbsps
¼ cup |
Directions
Mix flour and salt. Rinse fish in water and pat dry with paper towel. Dredge fish in flour mixture.
Heat oil in skillet. Brown fish bout 2 minutes per side. Remove and set aside.
Add chicken broth, lemon juice and 1/4 c capers to skillet, scraping any brown bits from pan and stirring them in.
Simmer to reduce sauce to almost half.
Place fish back into pan and simmer about 3-4 minutes.
