Sun-dried tomatoes and capers are a summery flavor pairing for lightly breaded snapper. Both are served over a bed of delicate La Bella Angel Hair Pasta in this twist on classic chicken piccata. Make this a mainstay on your menu for pescatarians or anyone who would like to add more fish to their diet.
FOR THE SUN-DRIED TOMATO AND CAPER OIL
- Heat the olive oil in a saucepan over medium-low heat. Add the garlic, sun-dried tomatoes, capers and wine.
- Cook, stirring occasionally, until the tomatoes are tender and starting to fall apart, about 35 minutes.
- Add the parsley and salt and remove from heat. (If not using right away, let it cool and refrigerate in an airtight container for up to six days. Makes about two cups.)
FOR THE PASTA
- Prepare the pasta according to the package directions. Drain and drizzle with the olive oil. Set aside warm.
FOR THE SNAPPER PICCATA
- In a medium bowl, combine the flour, almond meal, Parmesan cheese and salt. Coat each snapper fillet with the flour mixture.
- Heat the olive oil in a sauté pan over medium heat. Add the snapper fillets and cook, flipping until the fillets are golden brown on the outside and cooked through, about 6 minutes. Drain on a sheet pan lined with paper towels.
- In the same sauté pan, add the cooked pasta and the tomato-caper oil and cook, stirring frequently, until just heated through, about four minutes.
- Serve the pasta topped with a snapper fillet, drizzled with the sauce and sprinkled with additional capers and the shredded Parmesan.