Easy Fish Piccata
This super easy fish piccata is made with well-seasoned thin white fish fillets in a delicious pan sauce. It’s ready in 20 minutes.
When it comes to fish, if it’s thicker than one inch, I sous vide it; if it’s a thinner fillet, I cook it on the stove. Somehow, this has become a rule in my kitchen. And this easy fish piccata was born out of this rule. It works on any thin white fish fillets. I’m confident that you will make it again and again.
Let me show you why.
The Magical Fish Seasoning
First, we season the fish fillets with salt, pepper, dried oregano, paprika, and garlic powder. This seasoning combination is like magic on fish.
Dredging the Fish
In other words, coat the seasoned fish with flour before cooking.
A coating applied to the fish prevents it from sticking to the pan as it cooks. It seals in the moisture, helps brown the fish, and provides a crunchy surface.
Now, about that coating, all-purpose flour works just fine, but if you’d like a gluten-free version, try rice flour, cornmeal, or cornstarch.
Cooking the Fish
When it’s time to cook, we cook the prepared fish in both olive oil and butter to help carry the fish’s flavors. Butter is smooth and creamy, adding a dairy richness that no oil can match. Olive oil provides a unique flavor and aroma. Together, they enhance the flavor of your piccata.
Making the Sauce
After the fish is cooked, you only need a little more butter, lemon juice, chicken broth, and capers to make the piccata sauce in the same pan. See? I keep it simple but classic!
Finishing the Fish Piccata
Nest your fish in the sauce and get ready for a delicious meal. I usually serve this piccata over pasta.
I hope you enjoy it! Happy cooking!
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Easy Fish Piccata
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This super easy fish piccata is made with well-seasoned thin white fish fillets in a delicious pan sauce. It’s ready in 20 minutes.
Ingredients
- 1 pound (450g) haddock fillet or other thin white fish
- salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/4 cup all-purpose flour or gluten-free flour for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- juice from 2 lemons
- 4 fl oz. (120ml) chicken broth
- 1/4 cup capers, drained
- fresh chopped parsley, for garnish
Instructions
- Season the fish with salt and pepper. Mix the oregano, paprika, and garlic powder, and season the flesh of the fish.

- Dredge the fish: Coat the fish on both sides with the flour, shaking off excess flour.

- Cook the fish: Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add the fish and cook on each side for 2-3 minutes until firm and flaky. Transfer the fish to a tray lined with a paper towel to drain excess oil.

- Make the sauce: Add the remaining butter to the same pan. Lower the heat and add lemon juice, chicken broth, and capers. Cook briefly over medium heat.

- Finish up the piccata: Return the fish to the pan and spoon the sauce over the fish. Garnish with chopped parsley and serve.Â
Nutrition
- Serving Size: 1
- Calories: 266
- Sugar: 0.8g
- Sodium: 764.2mg
- Fat: 19.7g
- Saturated Fat: 7g
- Carbohydrates: 3.3g
- Fiber: 0.7g
- Protein: 19.6g
- Cholesterol: 84.1mg
About the Author
Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.