Lightly breaded fish in tangy lemon-butter-caper sauce. Quick weeknight dinner.
Piccata is traditionally made with veal or chicken. Sole, flounder, or tilapia work well.
The sauce should be bright and lemony. This is Italian-American comfort food.
Ingredients
Scale
Measurement units
- 4 6-oz pieces Sole or flounder fillets
- ½ cup All-purpose flour
- 1 tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Olive oil
- 4 tbsp Butter
- ½ cup Dry white wine
- ¼ cup Fresh lemon juice
- 2 tbsp Capers, rinsed
- 2 tbsp Fresh parsley, chopped
Ingredients
Scale
Measurement units
- 4 6-oz pieces Sole or flounder fillets
- ½ cup All-purpose flour
- 1 tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Olive oil
- 4 tbsp Butter
- ½ cup Dry white wine
- ¼ cup Fresh lemon juice
- 2 tbsp Capers, rinsed
- 2 tbsp Fresh parsley, chopped
Instructions
Prep and cook fish
Mix flour, 0.75 teaspoon salt, and pepper. Pat fish dry and dredge lightly in flour, shaking off excess. Heat olive oil and 1 tablespoon butter in skillet over medium heat (325-350°F surface). Cook fish 2 to 3 minutes per side until golden. Remove to plate.
Equipment
- large skillet
Ingredients
- flour (½ cup)
- salt (¾ tsp)
- pepper (¼ tsp)
- sole fillets (4 6-oz pieces)
- olive oil (2 tbsp)
- butter (1 tbsp)
Make the sauce and serve
Add wine to pan and scrape up browned bits. Simmer 2 minutes until reduced by half. Add lemon juice and capers. Remove from heat. Swirl in remaining butter until emulsified. Season with remaining salt. Spoon sauce over fish. Garnish with parsley.
Equipment
- large skillet
Ingredients
- white wine (½ cup)
- lemon juice (¼ cup)
- capers (2 tbsp)
- butter (3 tbsp)
- salt (¼ tsp)
- parsley (2 tbsp)
Before you cook
Cook notes
- • Piccata is traditionally made with veal or chicken.
- • Sole, flounder, or tilapia work well.
- • The sauce should be bright and lemony.
- • This is Italian-American comfort food.
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