Easy Fish Piccata Recipe

Introduction

Easy Fish Piccata is a bright and flavorful dish that combines tender white fish with a tangy lemon-caper sauce. Perfect for a quick weeknight dinner, this recipe highlights simple ingredients that come together for a delicious and elegant meal.

Ingredients

• 1 pound trout fillet (or other thin white fish fillet such as sole, halibut, or grouper)
• Kosher salt and black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon garlic powder
• 1/4 cup flour for dredging (whole wheat, all-purpose, or gluten free)
• 1/3 cup extra virgin olive oil
• 3 tablespoons unsalted butter or ghee (divided)
• 2 lemons, juiced
• 1/2 cup white wine (or chicken broth)
• 4 tablespoons capers (rinsed or drained)
• Fresh chopped parsley for garnish

Instructions

1. Step 1: Season the fish on both sides with salt and pepper. Combine oregano, paprika, and garlic powder, then season the flesh side of the fish with this spice mix.
2. Step 2: Coat the fish evenly on both sides with flour, gently shaking off any excess.
3. Step 3: Heat olive oil and 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes per side, until the fish is firm and flakes easily. Transfer to a paper towel-lined tray to drain excess oil.
4. Step 4: In the same pan, add the remaining tablespoon of butter. Lower the heat, then stir in lemon juice, white wine, and capers. Cook briefly over medium heat to combine flavors.
5. Step 5: Return the fish to the pan and spoon the sauce over it. Let it warm through in the sauce for a few seconds.
6. Step 6: Garnish with fresh parsley and serve immediately. Optionally, sprinkle with red pepper flakes for a little heat.

Tips & Variations

• Use gluten-free flour to make this dish suitable for gluten sensitivities without sacrificing flavor or texture.
• Swap white wine for chicken broth if you prefer a non-alcoholic sauce.
• Try other white fish varieties like sole, halibut, or grouper based on availability and preference.
• Serve with sautéed vegetables or a simple green salad to complement the bright citrus flavors.

Storage

Store leftover fish piccata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking and drying out the fish. Avoid microwaving, as it can make the fish tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish. Make sure to thaw it completely and pat it dry before seasoning and cooking to ensure the best texture.

What can I serve with fish piccata?

Fish piccata pairs well with simple sides like steamed vegetables, rice, mashed potatoes, or a crisp green salad to balance the richness of the sauce.

Easy Fish Piccata Recipe

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★★★★★

4.8 from 132 reviews

This Easy Fish Piccata recipe features tender trout fillets coated in a lightly seasoned flour mixture, pan-fried to perfection and served with a tangy lemon-caper sauce. A simple and elegant dish that’s quick to prepare and bursting with bright flavors.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

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Fish and Seasoning

• 1 pound trout fillet (or other thin white fish fillet such as sole, halibut, or grouper)
• Kosher salt and black pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon garlic powder

For Dredging

• 1/4 cup flour (whole wheat, all-purpose, or gluten free flour of your choice)

Cooking Fats

• 1/3 cup extra virgin olive oil
• 3 tablespoons unsalted butter or ghee, divided

Sauce Ingredients

• Juice of 2 lemons
• 1/2 cup white wine (or chicken broth)
• 4 tablespoons capers (rinsed or drained)

Garnish

• Fresh chopped parsley
• Red pepper flakes (optional)

Instructions

1. Season the fish: Season both sides of the trout fillets with kosher salt and black pepper. In a small bowl, mix dried oregano, paprika, and garlic powder and sprinkle this seasoning mixture over the flesh side of the fish, pressing lightly for adherence.
2. Dredge the fish: Coat each fillet on both sides with your choice of flour, gently shaking off any excess to ensure a thin, even coating.
3. Pan-fry the fish: Heat the extra virgin olive oil and 2 tablespoons of unsalted butter in a large cast iron skillet over medium-high heat. Carefully add the fish fillets and cook for 2 to 3 minutes per side until the fish is firm and flaky but not overcooked. Remove the fish and set it on a paper towel-lined tray to drain excess oil.
4. Prepare the sauce: Add the remaining tablespoon of unsalted butter to the same pan and reduce heat to medium. Pour in the fresh lemon juice and white wine (or chicken broth), then add the rinsed capers. Let the sauce simmer briefly to blend the flavors.
5. Combine and warm through: Return the cooked fish fillets to the pan and spoon the lemon-caper sauce over them. Let the fish warm through in the sauce for a few seconds without overcooking.
6. Garnish and serve: Sprinkle fresh chopped parsley and optional red pepper flakes over the fish. Serve immediately for the best flavor and texture.

Notes

• Choose a thin white fish fillet for best results as it cooks quickly and absorbs flavors well.
• The sauce can be made with chicken broth instead of white wine for a milder flavor or non-alcoholic option.
• Do not overcook the fish; it should remain moist and flaky.
• Serve with crusty bread or steamed vegetables to complement the tangy sauce.
• Use gluten-free flour to make this recipe gluten-free if needed.

Keywords: fish piccata, trout recipe, lemon caper sauce, easy fish dinner, pan-fried fish, Italian seafood dish