You guys, this is a fancy recipe. So, break out the company plates ’cause you’re gonna want to show this one off with your best china.
I’m sure some of you are already drifting away from this post because you think “fancy” means “difficult,” but that is NOT true. Stay with me. I promise that this is not going to be scary. Just really, really pretty. And tasty.
The main character of Daughters of the Lake, Kate, goes to stay with her cousin Simon at his beautiful Victorian inn, Harrison’s House, while she sorts out her life. Although Kate is the only guest at the inn during her stay, she’s still given five-star meals and the royal treatment, and, as usual with Wendy Webb novels, by the end of the book I was craving a fancy-schmancy dining experience, ghosts or no ghosts.
Harrison’s House sounds like a heavenly place for a decadent weekend escape, and after reading the Acknowledgments at the end of the book, I found out that the author based Simon’s inn on a real one called Le Chateau Boutin in Bayfield, Wisconsin.
Of course, I immediately Googled the Wisconsin inn to see the inspiration for Harrison’s House. After clicking around the site for a bit (and making mental notes about Wisconsin tourism), I made my way to the web page for the inn’s restaurant, which features a lot of local produce and fish on their menu. The theme of fishing and fishermen runs rampant through Daughters of the Lake, and it wasn’t long after finishing the novel that I decided my book-inspired recipe should pay homage to the bounty of the lake gods.
This restaurant menu — as well as few others from the area I researched online — gave me some great cooking inspiration. I took note of what were the most popular selections, though I decided to bypass smoking some trout (you’re welcome). Eventually, I spied a recipe for Lake Superior Whitefish sautéed in lemon caper butter, served with tomatoes and couscous. And, I thought, I could do that!
Husband and I regularly make lemon piccata chicken at home, and we love the tangy lemon mixed with the briny capers. I doctored up this recipe a bit to make a delicious fish dish that’s served with softened tomatoes over herbed parmesan couscous.
So, yes, let’s get back to the fact that this is a fancy meal. As I said, “fancy” doesn’t necessarily mean “complicated” or “difficult,” but it does sometimes mean that it takes a little extra work. With any such dish, prep work is key.
This meal has three components: the fish, the sauce, and the side dish, and they all need to be made around the same time. Multi-tasking can be daunting, but my recipe instructions below guide you through what to make and when. This way, as long as you follow the recipe, everything should work out perfectly for when you’re ready to plate it up.
And, boy, is this dish worth it. At one point, I got a bite of all the flavors at once — fish, couscous, tomato, lemon sauce, and a little, bitty caper — and I was like, Damn, that’s good.
I’m usually not a couscous fan, but I absolutely adored it in this recipe. Couscous can be pretty dull on its own, but fresh herbs and freshly grated cheese really bring this side dish to life. And, of course, once it’s smothered in the satiny, lemon butter sauce, it can’t be anything but delicious.
I added the tomatoes to the sauce when it was almost done cooking, and they softened ever so slightly as the sauce finished on the stove. I love that they still retain their shape so you get a burst of brightness when you bite into them. And, their acidity blends so well with the salty capers.
I used flounder for this recipe since, being in New Jersey, I don’t have access to Lake Superior Whitefish, or the myriad of other freshwater fish found in the Great Lakes region. But, if you’re able to get your hands on another kind of white fish for this dish, feel free to sub it in. I’m sure it will be just as delicious.
I also oven-baked the flounder, as I like to do with recipes that usually call for frying since baking creates less mess and makes for a slightly healthier meal. The fish filets turned out nice and crispy, which meant they held up to the lemon sauce really well. And that’s a good thing because once you taste this sauce, you’re going to want more of it.
I know Simon can be quite persnickety about what’s served at his inn, but I think this Lemon Piccata Flounder with Herbed Couscous would pass muster and make an appearance on the Harrison’s House menu.
I recommend serving this dish with your best plates, so even if you’re just eating at your kitchen counter, you can still feel like you’re having a fancy restaurant meal.
Lemon Piccata Flounder over Herbed Couscous (Recipe Inspired by DAUGHTERS OF THE LAKE)
Ingredients
COUSCOUS INGREDIENTS
- 3 tbsp chopped fresh chives
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh dill
- 1/2 cup grated parmesan cheese
- 2 tbsp extra-virgin olive oil, divided
- 1 cup uncooked couscous
- 1 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp ground black pepper
FISH AND SAUCE INGREDIENTS
- 4-5 large filets of flounder, about 1 lb total of fish
- 1 egg, beaten
- 3/4 cup panko breadcrumbs
- 1/4 cup Italian seasoned breadcrumbs
- 4 tbsp unsalted butter, divided
- 1/4 tsp onion powder
- 1/2 lemon, sliced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, rinsed and drained
- 3/4 cup grape tomatoes, cut lengthwise in half
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
PREP INSTRUCTIONS
- Preheat oven to 425F.
- Line a baking sheet with aluminum foil, then fit a cooling rack into the foil-lined sheet. Spray cooling rack with cooking spray (like Pam) and set aside.
- Cut half a lemon into thin slices and set aside.
- Juice ¼ cup lemon juice and set aside.
- Chop your fresh herbs and set aside.
- Rinse and drain capers and set aside.
- Slice grape tomatoes lengthwise in half and set aside.
- Grate cheese and set aside.
- Whisk together cornstarch and cold water in a small bowl to make a slurry, and set aside.
- In a small bowl, mix uncooked couscous with 1 tbsp olive oil until thoroughly combined, then set aside.
COOKING INSTRUCTIONS
- Make the couscous first: Bring chicken broth to a boil in a medium saucepot. Once boiling, turn off heat and add the couscous into the pot. Stir slightly so couscous is completely covered, then put the lid on the top and remove from stove. Let stand 10 minutes.
- While you wait for the couscous to be done, prep your fish: Crack egg into a shallow bowl, whisk with a fork until combined, and set aside near the prepped baking sheet.
- Add both types of breadcrumbs to another shallow bowl, mix until combined, and set aside near the prepped baking sheet.
- Generously dredge each filet of fish, first in the egg, then in the breadcrumbs, on both sides until completed coated. Lay filets in a single layer on the cooling rack of the prepped baking sheet. Spray tops of breaded filets with cooking spray.
- By now, the couscous should be done. Remove lid from the pot and fluff couscous with a fork. Add in parmesan cheese, additional 1 tbsp olive oil, chopped herbs, salt, and pepper. Stir to combine, then replace the lid on the pot and set on the stove to keep warm.
- Time to bake the fish. Place the baking sheet with the breaded fish filets in the oven to bake for 15-18 minutes at 425F, until cooked through and fish flakes easily with a fork.
- While the fish bakes, make the sauce: In a medium saucepan, melt 1 tbsp butter over medium-high heat. Once melted, add the onion powder and stir, then add the chicken broth and lemon slices. Bring mixture to a boil, and let boil about 5 minutes.
- Reduce heat slightly, then add the lemon juice and capers. Simmer on medium heat for another five minutes.
- Add remaining 3 tbsp butter and sliced tomatoes to the sauce, and stir to combine. After 3 minutes, whisk your slurry to loosen it up, then add it to the sauce, stirring constantly. Lower the heat and cook on low for another 5 minutes, stirring regularly, until tomatoes have softened slightly.
- By now, the fish should be done, so remove the baking sheet from the oven.
- Plate each filet over a few spoonfuls of herbed couscous and top with the lemon butter sauce, tomatoes, and lemon slices. Serve immediately.
