Name: Lemony Fish Piccata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 fillets white fish (such as local halibut or rockfish); Flour (for dredging); Salt and pepper; 1 large lemon (or 2 small lemons); Olive oil; 3 tablespoons butter (divided); 1 tablespoon capers (or more to taste); Parsley (chopped (optional garnish))

Tablescape with a plate of Lemony Fish Piccata on a round ratan placemat with a blue folded napkin, lemon, and a glass of wine. — Photo: Joshua Curry

Lemons are almost as ubiquitous in the kitchen as salt and pepper. They appear in both savory and sweet recipes—either as supporting notes or as stars of the dish. Although the height of local lemon season is winter, thankfully we can often find trees with lemons ripening all year long. For a lemon lovers menu, make the Lemony Fish Piccata along with the Lemony Spaghetti Squash with Goat Cheese and Spinach (on page 14 in our Winter 2019 issue).

A classic Italian piccata dish is usually made with veal or chicken, but the bright flavors of the lemon and capers work equally well with fish.

Lemony Fish Piccata

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A quick and flavorful Lemony Fish Piccata recipe featuring local halibut or rockfish with a zesty lemon and caper sauce. Perfect for lemon lovers, this dish highlights the versatile citrus fruit as the star ingredient, making it an easy yet elegant option for any meal.

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Prep Time:10

Cook Time:10

Total Time:20

Course: Main Course

Cuisine: Italian

Keyword: Fish, Halibut, Rock Cod

Season: Winter

Servings: Servings

Calories: 376kcal

Author: Krista Harris

Ingredients

2 fillets white fish, such as local halibut or rockfish
Flour, for dredging
Salt and pepper
1 large lemon, or 2 small lemons
Olive oil
3 tablespoons butter, divided
1 tablespoon capers, or more to taste
Parsley, chopped (optional garnish)

Instructions

Dredge the fish fillets in a small amount of flour seasoned with salt and pepper on a plate. Zest and juice the lemon (you should have at least 1–2 tablespoons of lemon juice).
Heat a splash of olive oil and about 2 tablespoons butter in a large skillet over medium-high heat until the butter is foamy. Add the fish and cook for 2–3 minutes, turn and cook another 2–3 minutes, until lightly browned and opaque all the way through. Remove from the pan and set aside.
Add the lemon juice and white wine to deglaze the pan; if it evaporates right away add a little more wine. Scrape up any bits clinging to the pan. Add the capers and cook just until heated. Add about a tablespoon of butter along with the reserved lemon zest and stir until the sauce is smooth. Taste and add salt and pepper if needed. Add the fish to the pan for just a few seconds to warm it back up and serve with the sauce poured over the fish and garnished with a little parsley.