Easy Fish Piccata
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
3578 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Italian
Easy Fish Piccata
Description
The Easy Fish Piccata recipe uses trout or other thin white fish fillets seasoned with salt, pepper, oregano, paprika, and garlic powder, then dredged lightly in flour. The fish is pan-fried in olive oil and butter until the fillets develop a golden exterior and flake easily. The cooking time is brief to maintain moisture and tender texture.
The sauce is made by adding lemon juice, white wine (or chicken broth), and capers to the pan after cooking the fish. Additional butter enriches the sauce, and warming the fish slightly in the sauce lets the flavors meld. The flavor is bright and tangy from lemon balanced with the savory capers and rich butter, complementing the mild fish.
This dish can be served alongside pearl couscous, lemon rice, or other grains to absorb the sauce. Green vegetables like sautéed asparagus or a fresh salad add balance and freshness. The recipe adapts to thicker fillets with longer cooking or alternate mild white fish varieties.
Ingredients
- 1 pound trout or other thin white fish fillet such as sole, halibut, or grouper, fillet
- kosher salt
- black pepper
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/4 cup flour use whole wheat flour, all-purpose flour, or gluten free flour of your choice, for dredging
- 1/3 cup extra virgin olive oil
- 3 tablespoons unsalted butter divided, or ghee
- 2 lemon for the juice
- 1/2 cup white wine or chicken broth
- 4 tablespoons capers rinsed or drained
- parsley fresh chopped for garnish
Instructions
- Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
- To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
- In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
- To the same pan, add 1 more tablespoon of unsalted butter. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
- Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
- Garnish with parsley and red pepper flakes, if using. Serve immediately!
Notes
- Serve with pearl couscous, lemon rice, or your preferred grain to complement the sauce.
- Add green sides such as sautéed asparagus, roasted broccoli, cauliflower, or a fresh salad for balance.
- If trout is unavailable, use similarly thin white fish fillets like sole, halibut, or grouper.
- Thicker fillets require longer cooking to ensure doneness while keeping moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 3578 kcal
% Daily Value*
| Calories | 357.8kcal | 18% |
| Carbohydrates | 3.7g | 1% |
| Protein | 25.5g | 51% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 65.8mg | 22% |
| Sodium | 573.7mg | 24% |
| Potassium | 458.5mg | 10% |
| Fiber | 1.4g | 6% |
| Vitamin A | 330.5IU | 7% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 79.3mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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