Fried Fish in Lemon Butter Sauce – Fish Piccata

Think you hate seafood? My Pan Fried Fish in Lemon Butter Sauce takes on the flavors of Chicken or Veal Piccata and applies it to your favorite fish. In less than thirty minutes you can make this dish that features a buttery lemon sauce with brightness of wine and the brininess of capers.

=== 🍽🍸🥩 RECIPE ===
4 filets your favorite fish
Salt and fresh ground black pepper
2 tablespoons (20 g) all-purpose flour for dredging
2 tablespoons (30 ml) olive oil
2 tablespoons (15 g) capers, drained
4 ounces (120 ml) white wine
Zest and juice of one lemon
3 tablespoons (40 g) cold unsalted butter, cut in chunks
2 tablespoons (8 g) fresh Italian parsley, chopped

Heat the olive oil in a large non-stick skillet over medium heat.

While the oil heats, season both sides of the filets with salt and pepper, then lightly dredge in the flour. When the oil is hot, place fish in the pan and cook for 2 to 3 minutes on each side. (You may need more time if the filets are thick.)

Once cooked, remove the fish to a platter and set aside. Add the capers to the skillet and let them cook for a minute. Add the lemon juice and white wine and turn up the heat and reduce the liquid by half. Add the cold butter, lemon zest and parsley and stir to combine.

Pour finished sauce over the fish and serve.

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