Brunch White Fish Piccata Salad

Ingredients:

• For the Fish Piccata:

  • 4 small white fish fillets
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/4 cup white wine (or chicken broth)
  • Juice of 2 lemons
  • 2 tablespoons capers
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley

• For the Salad:

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • Salt and pepper to taste

• For Assembly:

  • 4 bagels, sliced and toasted
  • Fresh arugula or spinach leaves (optional)

Instructions:

1. Prepare the Fish Piccata:

   1. Season the fish fillets with salt and pepper, then dredge them in flour, shaking off any excess.
   2. Heat the olive oil in a large sauté pan over medium-high heat. Add the fish fillets and cook until golden brown and cooked through, about 3-4 minutes per side. Remove the fish from the pan and set aside.
   3. Deglaze the pan with white wine, whisking for about 1 minute. Add the lemon juice and capers, stirring to combine.
   4. Add the butter and stir until melted and the sauce is smooth. Return the fish to the pan, spooning the sauce over the fillets. Remove from heat and let cool slightly.

2. Make the Salad:

   1. In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped capers, celery, and red onion. Mix well.
   2. Flake the cooled fish fillets into bite-sized pieces and gently fold them into the salad mixture. Season with salt and pepper to taste.

3. Assemble the Bagels:

   1. Spread a generous amount of the white fish piccata salad onto the bottom half of each toasted bagel.
   2. Top with fresh arugula or spinach leaves if desired.
   3. Place the top half of the bagel on top and serve immediately.