Monkfish piccata with caperberries and preserved lemons from The Babbo Cookbook by Mario Batali

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Notes about this recipe

  • Barb_N on May 28, 2026

    This is such a reward for little effort or time. I subbed cod for the monkfish, which we do not like. A firmer white fish would probably have been better but this was good. I had capers and used those. I streamlined the recipe forgoing the lemon supremes and parsley. A touch of turmeric in the pan sauce is genius to evoke the lemon. I would definitely serve this to company. Instead I served it with herbed tubetti, AKA pasta salad.

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