Fish Piccata (Recipe)

June 12, 2022

Fish Piccata (Recipe)


✅ 1 pound trout fillet, or other thin white fish fillet such as sole, halibut, or grouper

✅ Kosher salt and black pepper

✅ 1 teaspoon dried oregano

✅ 1 teaspoon paprika

✅ ¾ teaspoon garlic powder

✅ ¼ cup flour for dredging, (use whole wheat flour)
✅ ⅓ cup extra virgin olive oil (I use Kasandrinos)

✅ 3 tablespoons unsalted butter or ghee divided

✅ 2 lemons for the juice

✅ ½ cup white wine or chicken broth

✅ 4 tablespoons capers rinsed or drained

✅ Fresh chopped parsley for garnish


1️⃣ 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.

2️⃣ To dredge, coat the fish on both sides with the flour. Gently shake excess flour.

3️⃣ 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.

4️⃣ 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.

5️⃣ 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).

6️⃣ Garnish with parsley and red pepper flakes, if using. Serve immediately!


Servings : 4
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 357kcal

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