white fish piccata
photo by Jennifer Johnson
This fish piccata is a bit lighter than its classic chicken counterpart, and we couldn’t love it more.
4 4-ounce pieces white fish
Kosher salt, to taste
Freshly ground black pepper, to taste
Flour, for dredging
2 extra large eggs
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, divided
1/4 cup white wine
1 cup low-sodium (or homemade) chicken stock
Juice from 1-2 lemons, plus extra for drizzling
1 tablespoon capers, drained, or to taste
1/4 cup fresh flat-leaf Italian parsley, roughly chopped
Lemon slices for garnish, optional
Preheat oven to 375°F.
Season both sides of each piece of fish with salt and pepper.
In a shallow bowl, add flour and season with salt and pepper.
In another shallow bowl, beat eggs.
In a large oven-safe sauté pan, heat oil and 2 tablespoons butter over medium-high heat. Dredge each fish piece in flour, coating both sides. Gently shake off excess. Dredge in egg, lightly coating both sides. Add fish to pan and cook until golden brown, 3-4 minutes. Turn fish and cook for another 1-2 minutes (if fish curls slightly, gently press it into pan to flatten). Remove from heat. Place pan in oven to finish cooking, another 5-10 minutes, depending on thickness.
Transfer fish to a plate and tent with aluminum foil to keep warm.
Return pan to medium heat and add white wine to deglaze, scraping up browned bits from bottom. Add stock and juice from 1 lemon and bring to a boil, allowing sauce to thicken, 5-10 minutes. Whisk in remaining 1 tablespoon butter.
Return fish to pan and stir in capers and parsley and cook for another couple of minutes until fish is warmed through. Transfer fish to a serving platter and add lemon slices (if using), drizzle with sauce and serve warm.