fish piccata

This Fish Piccata with Roasted Asparagus is such a delicious dish, made with a butter, wine, lemon, and capers. Looks so elegant, but is so simple to prepare!

Easy Fish Piccata

asparagus (,

olive oil

salt and black pepper

all-purpose flour

nonstick spray

dry white wine

garlic (, minced)

chicken broth

lemon juice

capers (, drained)

unsalted butter

lemon

parsley (, for serving)

Preheat oven to 425 degrees F.

Spread the asparagus out in a single layer on a rimmed baking sheet. Drizzle the olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.

In the meantime, season the fish fillets with salt and pepper, then dredge in flour.

Coat a large saute pan with nonstick spray, add the olive oil, and heat over medium-high. Saute fillets for about 2 minutes on one side; gently flip over and saute the other side for about 2 more minutes until golden and fish flakes easily with a fork. Transfer fillets to a platter.

Deglaze pan with the wine until liquid is mostly evaporated, scraping up any yummy brown bits, about 1-2 minutes. Add in minced garlic and stir for about 30 seconds.

Add broth, lemon juice, capers, and butter.

Once butter is melted, pour sauce over fillets.

Garnish with lemon slices and chopped fresh parsley. Serve immediately and enjoy!

Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes. 

trout fillet, (or other thin white fish fillet

Kosher salt and black pepper

oregano

paprika

garlic powder

flour

extra virgin olive oil

lemons

white wine (or chicken broth)

capers (rinsed

parsley

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. 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!

https://content.jwplatform.com/videos/cgpNtZWn.mp4

Lemony and just a bit buttery, this Fish Piccata recipe with pan-seared trout and a lemon piccata sauce comes together in about 20 minutes.

Fish Piccata Recipe

This snapper piccata recipe comes together in under 20 minutes! Tender white flakey fish, seared in a skillet with a lemon butter caper sauce. Snapper has a rich, buttery, sweet taste that pairs perfectly with a piccata sauce.

20-Minute Snapper Piccata

tsp kosher salt

tsp black pepper

tbsp flour

+ 2 tbsp butter

shallots (minced, about 2 tbsp)

capers

white wine (dry)

lemon juice + 1 tsp lemon zest

tbsp flat leaf Italian parsley (chopped)

Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour.

In a large skillet over medium high heat, add in 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets. Cook on each side for 2-3 minutes, using a fish spatula to flip the fish. When flipping fish in a skillet to avoid it breaking apart, I utilize the side of the skillet to assist in supporting my flip and then bring the fish back flat. A splatter screen is also very helpful when cooking fish in oil. Once the fish is cooked, remove and add to a side plate.

Lower heat to medium low and add in 2 tbsp olive oil, shallots, and capers. The pan will be hot, so sauté for only a minute before deglazing the pan with the white wine. Cook the wine down for 2 minutes. Add in the lemon juice and 2 tbsp of butter.

Once the butter is melted add the snapper filet’s back into the pan. Sprinkle the chopped parsley over the top. Baste the snapper for 1 minute by tilting the pan and using a spoon to spoon the lemon butter caper sauce over the snapper. Zest lemon over the top of the filets and serve.

Serve as is or my favorite way to enjoy the snapper piccata is over roasted asparagus and risotto.

Yellowtail Flounder Piccata Recipe

yellowtail flounder fillets

eggs

breadcrumbs

Parmesan cheese

all purpose flour

sea salt

black pepper

butter, divided

white wine

vegetable stock

parsley,

Lemon wedges,

Parmesan polenta,

Begin by setting up your dredging station. Combine 1/2 cup of all purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a shallow dish. In a second dish, beat two eggs very well. In the third shallow dish, add 1/2 cup Italian seasoned breadcrumbs and 1/4 cup finely shredded or grated parmesan cheese. 

Next, dry fish fillets with paper towels very well. Coat a flounder fillet lightly in the seasoned flour. Gently shake off any excess flour before dipping into the beaten eggs, then into the seasoned bread crumb and parmesan mixture, ensuring the cheese and breadcrumbs thoroughly coat both sides of the delicate fish fillet.

Heat 3 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Add the breaded fish fillets, but don’t overcrowd the skillet. (You will likely need to pan sear the fish in two batches.) Flounder is generally a fairly thin fillet, so monitor the heat and the fish closely as you cook to ensure they don't overcook. Leave the fish on the first side for 3-4 minutes, until the fillet is almost cooked through. This will give you a beautiful golden brown crust of bread crumbs and parmesan on the presentation side. Carefully flip the fillets and cook for another minute, just until the fillet has a firm texture and is cooked through. Transfer fish fillets to a baking tray and tent with foil or keep in a warm oven until ready to plate.

Return the skillet to the burner over medium heat. Using a slotted spoon, remove any dark brown breadcrumbs and pour off any excess olive oil from the pan. Add 1 tablespoon of butter, veggie broth, lemon juice and white wine into the pan. Bring to a boil and cook over medium high heat until the mixture reduces by about 1/3. Add the capers and remove the pan from the heat. Off the heat, add the remaining 3 tablespoons of butter and chopped parsley and swirl or whisk into the pan juices until the butter melts and the sauce thickens slightly. 

I like to serve this flounder piccata over parmesan polenta or grits. Cook the polenta according to package instructions and when finished, add 1/2-2/3 cup finely grated parmesan and an extra tablespoon of butter. Stir to combine.

Spoon about 3/4 cup parmesan polenta onto the plate or serving bowl. Top with a crispy fish fillet and spoon lemon butter caper sauce over the fillet. Garnish with lemon wedges.

okay!  this one looks amazing!  It’s definitely on the menu this week.. totally fancy looking but do-able, even for me!
Will let tou know how it turns out!

I first made this when I made a fish dinner for Christmas Eve last year. I was a big hit and now I make it several times a month. Cooking the fish in the cast iron skillet really gives it a crisp crust. This has become one of my favorite recipes. Thanks for sharing!

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Easy Fish Piccata

Easy Fish Piccata

20-Minute Snapper Piccata

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Top 4 fish piccata recipes from across the web

The most viewed fish piccata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Fish Piccata

Easy Fish Piccata

20-Minute Snapper Piccata

Yellowtail Flounder Piccata Recipe

The most viewed fish piccata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine