Fish Piccata
A delightful and zesty fish dish that combines the flavors of lemon and capers to create a light and flavorful meal.
Nutrition
Calories: 280cal
Carbohydrate: 9g
Protein: 30g
Fat: 14g
Cholesterol: 85mg
Sodium: 450mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 4 fish fillets (such as tilapia or cod), about 6 oz each
- Salt and freshly ground black pepper to taste
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish (optional)
Instructions
- Pat the fish fillets dry with paper towels to ensure they sear properly. Season both sides with salt and pepper.
- Place the flour on a plate, and dredge each fish fillet in the flour, shaking off excess. This will give the fish a nice, crispy exterior when cooked.
- Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the fish fillets in a single layer. Cook for about 3-4 minutes on each side until they are golden brown and cooked through. Use a spatula to flip the fillets gently. Remove the fish from the skillet and set them aside on a plate.
- In the same skillet, reduce the heat to low and add the butter. Let it melt, then whisk in the lemon juice and chicken broth. Scrape the bottom of the pan to incorporate any flavorful bits left from the fish. This adds depth to the sauce.
- Stir in the capers, and let the sauce simmer for about 2-3 minutes, allowing it to thicken slightly.
- Return the fish fillets to the skillet and let them heat through in the sauce for another 2 minutes. Use the sauce to baste the fish occasionally.
- Transfer the fish to serving plates and spoon the sauce over the top. Garnish with chopped parsley and lemon slices, if desired. Serve immediately for the best taste.
