Easy Fish Piccata

Easy Fish Piccata

from themediterraneandish.com
30 min
4 servings

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.

Ingredients

  • 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

Directions

  1. 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. 2

    To dredge, coat the fish on both sides with the flour. Gently shake excess flour.

  3. 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. 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. 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. 6

    Garnish with parsley and red pepper flakes, if using. Serve immediately!