Fish Piccata

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This Fish Piccata recipe is a delicious twist on traditional chicken piccata, made with mild flakey white fish, butter, wine, lemon, and capers. It looks so elegant, but is incredibly quick and easy to prepare in less than 30 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: Fish Piccata

Servings:

Ingredients

1/2 pound asparagus , rinsed and dried, tough ends chopped off
4 tablespoons extra-virgin olive oil , divided
salt and freshly ground black pepper , to taste
4 fillets (5-6 ounces each) firm white fish , skinned removed (such as tilapia, halibut, sole, or snapper)
1/4 cup all-purpose flour
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

Instructions

Preheat oven to 425 degrees F.
Spread the asparagus out in a single layer on a rimmed baking sheet. Toss in 2 tablespoons olive oil and sprinkle with salt and pepper, to taste. Roast for about 10 minutes (depending on thickness), until tender, but still al dente.
In the meantime, season the fish fillets with salt and pepper, then dredge in flour, shaking off any excess.
Coat a large nonstick pan with nonstick spray, add remaining 2 tablespoons olive oil, and heat over medium-high. Pan fry fillets for about 2 minutes on one side; gently flip over and pan fry 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 brown bits, about 1-2 minutes. Add in minced garlic and stir until fragrant, about 20 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 with the roasted asparagus and enjoy!

Notes

Replace the wine. The wine can be replaced with more chicken broth, but the flavors will not be as deep.

Make it even more lemon-y. Add in a little lemon zest along with the lemon juice.

Want a creamier sauce? Stir in 3-4 tablespoons of heavy cream.

Make the sauce thicker. If you prefer a thicker sauce, you could whisk in 1 tablespoon of flour or cornstarch.

Nutrition