Fish Piccata
A quick and easy classic Italian dish featuring pan-fried breaded fish and a mouthwatering sauce made with lemon, butter, wine and capers!
Ingredients
- 4 6 ounce white fish fillets , e.g. haddock, halibut, sole, flounder, tilapia
- salt and pepper
- 1/3 cup all-purpose flour , or GF flour
- 1 teaspoon paprika
- 3 tablespoons butter , divided
- 1 tablespoon extra virgin olive oil
- 1 clove garlic , minced
- 1/4 cup dry white wine , e.g. Pinot Grigio, Sauvignon Blanc, Chardonnay
- 1/4 cup chicken broth
- 3 tablespoons capers , rinsed and drained
- 2 tablespoons freshly squeezed lemon juice
- chopped parsley and lemon wedges/slices for serving
Instructions
- 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.
Nutrition
Calories: 154kcalCarbohydrates: 9gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 240mgPotassium: 65mgFiber: 1gSugar: 0.5gVitamin A: 517IUVitamin C: 3mgCalcium: 12mgIron: 1mg
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