Fish Piccata

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This Fish Piccata recipe is a quick and easy classic Italian dish featuring pan-fried breaded fish and a mouthwatering sauce made with lemon, butter, wine and capers! It’s ready to serve in less than 20 minutes and is guaranteed to impress your dinner guests!

The more commonly known version of this dish is Chicken Piccata, a dish that virtually everyone loves and is a favorite in my home. But if you’re a fish lover you’re going to especially love this dish because its flavor profile with lemon, butter and capers is a match made in heaven!

This dish is perfect for any occasion, whether a quick weeknight meal, a romantic night in, or an upscale dinner party. This Fish Piccata recipe is a prime example of how even the simplest, most easy dish can be passed off as a Michelin-star gourmet meal. Dinner just doesn’t get any easier or quicker than this: Bread and fry the fish, then make a quick and simple sauce with butter, white wine, lemon juice and capers. But once that meal hits the table, your guests will think you’re an absolute rock star in the kitchen!

Fish Piccata Ingredients

This recipe uses just a handful of ingredients. Here’s what you’ll need to make this easy Fish Piccata:

• Fish: You’ll need 4 fillets, roughly 5-6 ounces each. You can use any white, flaky fish of your choice. Good options include haddock, halibut, sole, flounder, tilapia, etc. You can also use trout.
• Salt and Pepper: You’ll season the fish fillets with these before dredging them in the flour.
• Flour: For dredging the fish. Use regular all-purpose flour or if you’re gluten-free use GF flour.
• Paprika: This is added to the flour for a touch of flavor and color.
• Butter and Olive Oil: For frying the fish with a little extra butter for the sauce.
• Garlic and Capers: Garlic adds flavor to the sauce and the capers are a key ingredient of piccata. They usually come in brine and are very salty, so be sure to rinse and drain them before adding them to the sauce.
• White Wine, Chicken Broth & Lemon Juice: These are for the sauce. Use a dry white wine like Pinot Grigio, Sauvignon Blanc or Chardonnay. For the best flavor, I strongly recommend including the wine but if you prefer to omit it you can substitute more chicken broth.
• Parsley: Sprinkle some over the fish piccata when serving for flavor and a splash of color.
• Lemon Wedges or Slices: These are for serving. They contribute a nice aesthetic and guests can use them to squeeze some additional lemon juice on their fish if desired.

Fish Piccata Recipe

For a super easy, quick and delicious upscale meal, it just doesn’t get any better than this. Here’s how to make classic Fish Piccata:

• Season both sides of the fish fillets with salt and pepper. Let the fish sit for about 5 minutes to allow the seasonings to be absorbed.
• Place the flour and paprika powder in a wide shallow bowl and stir to combine. Dredge the fish fillets in the flour, coating both sides, and shake gently to remove the excess flour.
• Melt 2 tablespoons of the butter and the oil in a seasoned cast iron or non-stick skillet over medium-high heat (cast iron is recommended because a non-stick skillet won’t allow any of the bits to stick to the bottom, which contribute both flavor and help thicken the sauce. You “can” use stainless steel but delicate white fish is more likely to get stuck to the bottom). Fry the fish fillets, skin-side up, for 3-4 minutes. Then use a spatula to carefully turn them over and fry them on the other side for another 1-2 minutes or until done (if you stick a fork into a fillet it should be white and flaky). Transfer the fillets to a plate and tent with foil to keep warm.
• Add the remaining tablespoon of butter to the same skillet and cook the garlic for a minute. Add the wine and deglaze the bottom of the pan, scraping up any stuck bits. Add the chicken broth and let it simmer for a minute or two until slightly thickened. Add the lemon juice and capers.
• Return the fish to the pan, laying the fillets out in a single layer, spoon the sauce over them, and let them warm through (don’t let it boil).

Serve the fish piccata garnished with fresh chopped parsley and lemon wedges or slices.

That’s it! Your fish piccata is ready to serve in less than 20 minutes!

Storage and Reheating

Fish is always best eaten the same day, especially when it’s breaded. However, fish piccata will keep in an airtight container in the fridge for 3 days. It can be reheated on the stove or in the microwave. Reheat it just until warmed through to avoid overcooking the fish. I do not recommend freezing it as it will change the texture of the fish.

Serving Recommendations

Fish piccata can be served with any number of sides, whether carb-based or low-carb. Here are just a few ideas:

• Carbs: Angel hair pasta or other pasta, garlic bread, crusty bread, roasted or mashed potatoes or Au Gratin Potatoes, couscous, rice or risotto (see my Rice a Roni).
• Vegetables: Steamed, sauteed or roasted. Asparagus, broccoli, Brussels sprouts and spinach are great choices (or Chilled Asparagus) as green beans (see How to Cook Green Beans) or Green Beans Almondine.
• Salad: A simple leafy green salad, Caesar salad, Maroulosalata, German Green Bean Salad, German Cucumber Salad or a fresh and fruity Waldorf Salad.

Enjoy!

For More Classic Italian Dishes Try My:

• Chicken Piccata
• Italian Pork Ribs
• Osso Buco
• Fettuccine Alfredo
• Potato Gnocchi
• Bolognese Sauce
• Chicken Bolognese
• Lamb Ragu
• Chicken Marsala
• Pasta alla Norma
• Chicken Cacciatore
• Polenta Lasagna
• Beef Braciole
• Minestrone Soup
• Spinach and Feta Frittata
• Tomato Risotto
• Mushroom Risotto
• Pumpkin Risotto
• Salmon Risotto
• Marinara Sauce
• Capicola
• Porchetta 
• Olive Rosemary Focaccia
• Pizza Margherita