This easy piccata recipe is incredibly versatile, and it tastes delicious whether you use freshly-caught fish or store-bought fillets. Common fish found in the Midwest—such as northern pike, walleye, bass, and trout—are all excellent choices for this tasty meal, or you may use other types of white fish like cod, flounder, tilapia, or snapper.
- 2 tablespoons olive oil
- 4-6 white fish fillets, approximately 1 pound total
- Kosher salt and black pepper, to taste
- 1⁄4 cup flour
- 1⁄4 cup dry white wine
- 2 tablespoons butter
- 3 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- Over medium-high heat, warm up the olive oil in a large fry pan.
- As the pan is heating up, gently blot the fish fillets dry with paper towels.
- Season with salt and pepper to taste, and then dredge both sides of each fillet in the flour. Shake off any excess.
- Sauté the fish fillets in the oil until they’re just cooked through (approximately 4 minutes), making sure to flip them over halfway through. Then, remove the fish fillets and transfer to a platter.
- Deglaze the pan using the white wine, whisking it for about 1 minute. Then, add the lemon juice and capers, stirring until evenly mixed. Finally, add the butter and whisk to finish making the sauce.
- Pour the sauce evenly over the fillets and garnish with parsley. Serve and enjoy!
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