Description
A delicious fish piccata recipe with a tangy lemon caper sauce.
Ingredients
- 1/2 pound asparagus, rinsed and dried, tough ends chopped off
- 4 tablespoons extra-virgin olive oil, divided
- salt and freshly ground black pepper, to taste
- 4 fillets (5-6 ounces each) firm white fish, skinned (such as tilapia, halibut, sole, or snapper)
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- 2 tablespoons unsalted butter
- fresh lemon slices, for serving
- chopped fresh parsley, for serving
Instructions
- Preheat oven to 425 degrees F.
- Spread the asparagus on a rimmed baking sheet. Toss in 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for about 10 minutes until tender but still al dente.
- Season the fish fillets with salt and pepper, then dredge in flour, shaking off any excess.
- Coat a large nonstick pan with nonstick spray, add remaining 2 tablespoons olive oil, and heat over medium-high. Pan fry fillets for about 2 minutes on one side; gently flip and pan fry the other side for about 2 more minutes until golden.
- Transfer fillets to a platter.
- Deglaze the pan with wine until mostly evaporated, scraping up brown bits, about 1-2 minutes. Add minced garlic and stir until fragrant, about 20 seconds.
- Add broth, lemon juice, capers, and butter. Once butter is melted, pour sauce over fillets.
- Garnish with lemon slices and parsley. Serve immediately with roasted asparagus.
Notes
- Pair with a side of steamed vegetables for a complete meal.
- You can use different types of firm white fish.
- Adjust the amount of capers based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying and roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with asparagus
- Calories: 370
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg