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!
So you say you don’t like fish, huh? Well, I say it’s because you’ve never had good fish!
I feel ya. My mom is a wonderful cook, but I can’t say she mastered fish when I was growing up. Sorry, Mom. But throwing some salt and pepper on a piece of Orange Roughy and baking it isn’t exactly going to win a 16 year old over.
Chicken Piccata is one of my all-time favorite chicken dishes, where the chicken is dredged in flour and pan fried until golden brown, then served with a sauce comprised of wine, lemon juice, butter, and capers. I mean, HELLO.
I couldn’t think of a reason why the same method wouldn’t work with some white fish, so I tired it. Voila – Fish Piccata! So amazing.
What is the best type of fish to use for fish piccata?
For this recipe you want to use thin, but firm, white fish fillets. I use Tilapia or Barramundi when I make this, but Sole or Snapper are also great choices.
This is such a great dinner, where you roast the asparagus in the oven as you cook your fish on the stovetop, so everything is ready at the same time. A complete and crazy delicious meal in only 25 minutes!
other fish recipes we love
Easy Fish Piccata
- 1/2 pound asparagus , rinsed and dried, tough ends chopped off
- 3 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper
- 3 fillets (5-6 ounces each) firm white fish , skinned removed (such as Tilapia, Barramundi, or Sole)
- 3 tablespoons all-purpose flour
- nonstick spray
- 2 tablespoons extra-virgin olive oil
- 1/4 cup dry white wine
- 2 cloves garlic , minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers , drained
- 2 tablespoons unsalted butter
- fresh lemon slices , for serving
- chopped fresh 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!