(Recipe for 2 servings)
|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|
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.