Fish Piccata

This takes about 20 minutes total to cook and was simple and elegant.  I am trying very hard to incorperate more fish and seafood into our diet. I served this with white rice that I just added  some lemon zest to with salt and pepper.

2 tablespoons olive oil

4 small white fish fillets (such as tilapia or sole), about 1 pound total

Kosher salt and freshly ground black pepper

1/4 cup flour

1/4 cup white wine

2 lemons, juiced

2 tablespoons capers

2 tablespoons butter

2 tablespoons chopped fresh parsley

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

Enjoy and share your thoughts!

3 Comments Add yours

  1. Fish was good, great meal as usual


  2. Thanks Stephane for writing but you did it under my name!


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