White wine sauce
½ onion, diced small
2 cloves garlic
½ cup white wine
1 thyme sprig, picked
¼ bunch parsley, chopped
5 tbsp butter
½ lemon, juiced
2 tsp soy sauce*
Dredge for fish
1 cup flour
2 eggs, beaten
2 cups panko (or any breadcrumbs you have on hand)
½ lb skate fillets, or any thinly sliced fish fillet that will cook quickly
Sauté onion and garlic in sauce pan until translucent and soft. Add white wine and soy and simmer for a few minutes. Add butter and swirl or whisk until all butter is melted. Season with salt, pepper and lemon juice. Simmer till mixture is well emulsified and cohesive. Set aside.
Set up a standard breading station, flour, beaten egg, breadcrumbs all in separate bowls. Get large skillet on stove with olive olive over medium high heat.
Season each piece of fish with salt and pepper, then put into flour and dredge. Shake off excess flour and put into egg until well-coated, then, into breadcrumbs. Press fish into breadcrumbs lightly to make sure the crumbs stick properly. Repeat with remaining fish.
Pan is ready for fish when oil is shimmering and moving in hot pan. Place fish into pan carefully, and shake the pan lightly to make sure oil gets under fillet. Cook 2-3 minutes or till fish is desired color. Flip using a spatula. Repeat with remaining fish, rest on paper towels while remaining fillets are cooked.
Plate fillets family style in a large plate, top with desired amount of sauce and garnish with parsley and thyme.
*Note: Traditionally a piccata style sauce like this would have in it capers, for a salty punch. We opted for soy sauce, which delivers a similar effect. Feel free to use caper, olives, or preserved lemons.