Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes. https://www.themediterraneandish.com/fish-piccata/
Author: Suzy Karadsheh
- 1 pound trout fillet, or other thin white fish fillet such as sole, halibut, or grouper
- Kosher salt and black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/4 cup flour for dredging
- 1/3 cup extra virgin olive oil
- 3 tablespoons unsalted butter or ghee divided
- 2 lemons for the juice
- 1/2 cup white wine or chicken broth
- 4 tablespoons capers rinsed or drained
- Fresh chopped parsley for garnish
- Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
- To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
- In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with a paper towel to drain excess oil.
- To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
- Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
- Garnish with parsley and red pepper flakes, if using. Serve immediately!