Fish Piccata

• 4 skinless fish fillets (such as sole or cod, about 6 oz each)
• 1/2 cup all-purpose flour
• Salt and freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup chicken stock
• 2 tablespoons capers, rinsed
• 1/4 cup minced fresh parsley
• Lemon slices for garnish

Steps

1. 1 Pat the fish fillets dry with paper towels and season with salt and pepper.
2. 2 Dredge the fillets in flour, shaking off any excess.
3. 3 In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat. Cook the fillets until golden brown, about 3-4 minutes per side.
4. 4 Remove the fillets to a plate and keep warm.
5. 5 Add the lemon juice and stock to the skillet, scraping up any browned bits.
6. 6 Stir in the capers and the remaining 2 tablespoons of butter until melted and sauce is slightly thickened.
7. 7 Return the fish to the skillet, spooning sauce over the fillets. Sprinkle with parsley.
8. 8 Garnish with lemon slices and serve immediately.

Nutrition

Tips

• Use fresh lemon juice for the brightest flavor.
• If you prefer a gluten-free option, substitute almond flour for the all-purpose flour.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with a side of buttered noodles or steamed asparagus for a complete meal.
• Pairs well with a crisp Chardonnay or Sauvignon Blanc.

FAQ