Easy Fish Piccata
Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 3/4 teaspoon garlic powder
- 1/4 cup flour for dredging, ((use whole wheat flour, all-purpose flour, or gluten free flour of your choice))
- 1/3 cup extra virgin olive oil
- 3 tablespoons unsalted butter or ghee (divided)
- 2 lemons for the juice
- 1/2 cup white wine (or chicken broth)
- 4 tablespoons capers (rinsed or drained)
- Fresh chopped parsley for garnish
Instructions
- 1
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.
- 2
To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
- 3
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.
- 4
To the same pan, add 1 more tablespoon of unsalted butter. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
- 5
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).
- 6
Garnish with parsley and red pepper flakes, if using. Serve immediately!