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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/easy-fish-piccata-recipe/