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Fish piccata



1/2 cup flour

2 tsp salt

1/2 tsp black pepper

4 fish filets, about 3/4 to 1 pound

1 Tbsp vegetable oil

3 Tbsp butter

1 cup white wine

1/2 cup chicken broth

2 garlic cloves, chopped

2 lemons, juiced

2 Tbsp capers

1 Tbsp chopped parsley



In a shallow bowl combine flour, 1 1/2 tsp of the salt, and pepper and stir to combine.  Dredge fish in flour, shaking to remove any excess.


Heat oil in skillet over medium-high heat until very hot but not smoking.  Add 1 Tbsp butter and cook fish until golden brown, 1 to 2 minutes per side.  Transfer to a plate and set aside.  Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from bottom of pan.  When wine has reduced by half, add chicken broth, garlic, lemon juice, and capers, and cook for 5 minutes or until slightly thickened.  Whisk in remaining 1/2 tsp salt, butter, and parsley.  When butter has melted, return fish to pan and cook until heated through and sauce has thickened, about 1 minute.  Serve over linguine or rice.

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