Fish Piccata Recipe
Fish Piccata Recipe features pan-fried white fish served with a buttery lemon caper sauce. This easy Italian-inspired seafood dinner is ready in just 30 minutes.
Ingredients
- ½ cup all-purpose flour for dredging
- 4 6-ounce thin white fish fillets (flounder, haddock, cod, scrod, or branzino)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup vegetable oil
- ⅓ cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1½ tablespoons capers drained
- 4 tablespoons unsalted butter cut into pieces
- 1 tablespoon unsalted butter softened
- ¼ teaspoon all-purpose flour
- 1½ tablespoons chopped fresh flat-leaf parsley
Instructions
- Spread the flour into a shallow bowl.
- Season both sides of the fish with salt and black pepper.
- Dredge each fillet in the flour, shaking off any excess.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat.
- Cook the fish for 3–4 minutes on the first side until golden brown.
- Carefully flip the fillets and cook for another 30 seconds to 1 minute until the fish flakes easily. Transfer to a serving platter and keep warm.
- Wipe out the skillet and return it to medium-high heat.
- Add the chicken broth and simmer for about 2 minutes until slightly reduced.
- Stir in the capers, 4 tablespoons of butter, and the softened butter mixed with ¼ teaspoon flour.
- Whisk continuously until the sauce becomes smooth, creamy, and lightly thickened.
- Stir in the fresh lemon juice and chopped parsley.
- Taste and adjust seasoning with salt if needed.
- Spoon the warm sauce over the fish and serve immediately.
Notes
- Cod, haddock, tilapia, flounder, or branzino all work beautifully.
- Unsalted butter allows better control over seasoning.
- Serve with mashed potatoes, steamed vegetables, rice, or buttered pasta.
- Garnish with extra lemon slices and fresh parsley.