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
Units
Scale
- 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