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Fish Piccata with Lemon Butter Caper Sauce

Delicate white fish fillets pan-sautéed and finished with a quick shallot, white wine, lemon and caper butter sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 2 white fish fillets 6–8 oz each
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt and pepper to taste
  • flour for dusting Wondra recommended
  • 1-2 shallots sliced thin
  • 1 clove garlic minced
  • 1/4 cup dry white wine
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp capers or to taste
  • 1 lemon (zest only)
  • 1 Tbsp butter for the sauce

Method
 

Fish
  1. Season the fish lightly with salt, pepper, garlic powder and onion powder. Dust with flour and shake off excess.
  2. Melt the butter with olive oil in a large nonstick fry pan over medium heat.
  3. Arrange the fish in the pan. Cook 3–4 minutes until golden, turn and cook until done — 6–8 minutes total. Fish should be opaque but still moist-looking in the center.
  4. Use a slotted spatula to transfer the fish to a plate and keep warm. Use the same pan for the sauce.
Lemon Butter Caper Sauce
  1. Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes.
  2. Add the wine and lemon juice. Increase heat to medium-high. Cook until the sauce thickens slightly, about 2–3 minutes.
  3. Stir in the capers and lemon zest. Turn off the heat and add the remaining tablespoon of butter, stirring to combine. Taste and adjust seasoning. Plate the fish, pour sauce over the fillets and serve.

Notes

Piccata cooks quickly — prep all ingredients before you start. Every fish cooks a little differently; check as it goes. Best options: flounder, sole, snapper, tilapia, cod, hake, halibut, sea bass.