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Fish Piccata

Name: Fish Piccata
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: All-purpose flour, for dredging (about 1/2 cup); Four 6-ounce (170g) thin boneless, skinless white-fleshed fish fillets, about 1/2- to 3/4-inch thick, such as flounder, scrod, haddock, or branzino; Kosher salt and freshly ground black pepper; 1/4 cup (60ml) vegetable oil; 1/3 cup (80ml) dry white wine; 1 1/2 tablespoons (1/2 ounce; 15g) drained capers in vinegar; 4 tablespoons (60g) unsalted butter, cut into tablespoon-size pieces, plus 1 tablespoon (15g) unsalted butter mashed into a paste with 1/4 teaspoon all-purpose flour; 1 tablespoon (15ml) fresh lemon juice from 1 lemon; 1 1/2 tablespoons (1/4 ounce; 8g) minced flat-leaf parsley leaves and tender stems

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This Fish Piccata recipe features thin, boneless, skinless white-fleshed fillets dredged in all-purpose flour and cooked to perfection. The fish is then smothered in a delectable sauce made from white wine, capers, butter, and fresh lemon juice, resulting in a delightfully tangy and buttery flavor. Garnish with minced parsley for a delightful finish.

Fish Piccata

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Ingredients

Servings: 4

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All-purpose flour, for dredging (about 1/2 cup)

Four 6-ounce (170g) thin boneless, skinless white-fleshed fish fillets, about 1/2- to 3/4-inch thick, such as flounder, scrod, haddock, or branzino

Kosher salt and freshly ground black pepper

1/4 cup (60ml) vegetable oil

1/3 cup (80ml) dry white wine

1 1/2 tablespoons (1/2 ounce; 15g) drained capers in vinegar

4 tablespoons (60g) unsalted butter, cut into tablespoon-size pieces, plus 1 tablespoon (15g) unsalted butter mashed into a paste with 1/4 teaspoon all-purpose flour

1 tablespoon (15ml) fresh lemon juice from 1 lemon

1 1/2 tablespoons (1/4 ounce; 8g) minced flat-leaf parsley leaves and tender stems

Fish Piccata

Ingredients

Steps

Nutrition Facts

Fish Piccata

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts