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Easy Fish Piccata Recipe

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★★★★★

5 from 130 reviews

This Easy Fish Piccata recipe features delicate trout fillets dredged in seasoned flour, pan-fried to a golden crisp, and finished with a tangy lemon, white wine, and caper sauce. It’s a quick yet elegant dish perfect for a weeknight dinner or special occasion, delivering bright, fresh flavors with minimal effort.

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
  • 1/4 cup flour for dredging (whole wheat, all-purpose, or gluten free flour)

Cooking and Sauce

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons unsalted butter or ghee, divided
  • Juice of 2 lemons
  • 1/2 cup white wine or chicken broth
  • 4 tablespoons capers, rinsed or drained
  • Fresh chopped parsley for garnish
  • Optional: red pepper flakes for garnish

Instructions

  1. Season the Fish: Season the fish fillets on both sides with kosher salt and black pepper. In a small bowl, mix the dried oregano, paprika, and garlic powder and sprinkle this spice mix evenly over the flesh side of the fish to infuse it with flavor.
  2. Dredge the Fish: Lightly coat both sides of the seasoned fish with flour, shaking off any excess to avoid clumping. This will help create a crispy exterior when cooked.
  3. Pan-Fry the Fish: Heat the olive oil and 2 tablespoons of unsalted butter in a large cast iron skillet over medium-high heat. Carefully place the fish fillets in the hot pan and cook for 2 to 3 minutes on each side, totaling 4 to 6 minutes, until the fish is firm, flaky, and golden brown. Be careful not to overcook. Once done, transfer the fish to a tray lined with paper towels to drain off excess oil.
  4. Prepare the Sauce: In the same skillet, add the remaining 1 tablespoon of unsalted butter and reduce the heat to medium. Pour in the lemon juice, white wine (or chicken broth), and add the capers. Allow the sauce to cook briefly, letting the flavors meld and the sauce reduce slightly.
  5. Combine and Warm Through: Return the cooked fish to the skillet, spooning the lemon-caper sauce over the fillets. Let the fish warm through gently in the sauce for a few seconds to absorb the vibrant flavors.
  6. Garnish and Serve: Sprinkle fresh chopped parsley and optional red pepper flakes over the fish. Serve immediately to enjoy the dish at its freshest and most flavorful.

Notes

  • You can substitute trout with any thin, white, mild fish such as sole, halibut, or grouper depending on availability.
  • For a gluten-free version, use gluten-free flour for dredging.
  • If you prefer not to use wine, chicken broth is a great substitute for the sauce.
  • Be careful not to overcook the fish; it should remain flaky and moist inside.
  • Capers add a lovely briny contrast; rinse them well if you want a milder flavor.
  • Use fresh lemon juice for the best vibrant and tangy flavor in the sauce.

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

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