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

Ingredients

• 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

Instructions

• 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!