A++ Fabulously Delicious Fish Piccata

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"This is a really yummy fish recipe. I normally use tilapia but works just as good with other white, mild, fresh fish fillets. My daughter licked her plate with this one. If you like briney caper, fresh tasting fish that is mild, clean and lemony, this one is sure to please. Tastes really good served with a glass of your favorite dry white wine."

Original recipe yields 4 servings


  • Serving Size: 1 (363.9 g)
  • Calories 597.5
  • Total Fat - 33.1 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 146.1 mg
  • Sodium - 577.4 mg
  • Total Carbohydrate - 31.4 g
  • Dietary Fiber - 2.8 g
  • Sugars - 2.4 g
  • Protein - 42.7 g
  • Calcium - 65.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 33.2 mg
  • Thiamin - 0.1 mg

Step 1

Pat fish dry with paper towels and season each fillet with salt and pepper.

Step 2

Place flour in a pie plate (or equivalent size plate). Dredge the fish in the flour, shaking off any excess. Transfer each fish fillet to a clean plate.

Step 3

In a large size skillet, heat 2 tbsp. extra virgin olive oil. When the oil is heated through and hot, melt in 1 tbsp. butter. When butter is melted and foamy, carefully add 2 fillets and cook for approximately 2 to 4 minutes per side, until the fish is opaque in the center.

Step 4

Transfer the fish to a warm clean tray.

Step 5

Add 2 more tablespoons of olive oil and 1 tablespoon butter to the skillet. Repeat cooking the remaining fillets as done prior. Transfer fillets to the warm tray.

Step 6

Pour off grease (if necessary), leaving about 1 ½ - 2 tablespoons in the skillet. Add 1 tbsp. butter.

Step 7

When the butter melts, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Place the lemon slices evenly on top of the fish fillets.

Step 8

To the skillet, add the shallots and garlic. With wooden spoon, scrape up the brown bits to release flavors and cook garlic and shallots until softened for about 1 minute (being careful not to burn the garlic or else it will become bitter and will change the nature and flavor of the sauce).

Step 9

Add the wine, capers, lemon juice, and parsley. Simmer for approximately 1 minute. Check for seasoning and adjust with salt and pepper. Also check for acidity and correct with a pinch or two of sugar, if necessary.

Step 10

Remove the skillet from the stove top and gently swirl in the remaining 1 - 2 tbsp. butter until the sauce thickens slightly and is shiny/glazey looking.

Step 11

Return the fillets to the sauce to warm for 5 - 6 minutes. Transfer fillets to warm plates and pour sauce over each. Serve and enjoy. Pairs very well with rice.

Step 12

NOTE: I normally like extra sauce so I double it!

Tips & Variations

  • Large skillet
  • Tray to transfer fish to
  • Pie plate or equivalent to hold flour for dredging



I used cod and it was seriously delicious! Loved everything about this!!

review by:
(10 Sep 2019)


I used sole for this delicious piccata! Added 2 cloves of garlic which in not mentioned in the ingredients but is in the instructions. I made 2 fillets with the whole amount of the sauce and so glad I did! YUM! Thanks for sharing Nat! Made for Billboard Recipe Tag.

review by:
(7 May 2019)

Edna Eats

My dh cooked this for me for our Valentine's Day dinner, and he aimed to please. Filet of sole was used for the fish. Cooked just right and flavors were excellent! What a nice surprise it was!

review by:
(15 Feb 2019)

Wayne Peters

I was looking for a nice recipe to cook up a dinner of cod and WOW, this recipe did not disappoint. This is by FAR the best fish recipe I have EvER had. I added rosemary and I think that brought it over the top. Totally gourmet all the way. Love it, thanks for sharing this recipe with us!!!

review by:
(27 Jun 2017)


I loved this! I used fresh grouper from the Gulf of Mexico...right out of the boat. My fillets were a bit thick, so cooked them a tad longer. Loved the caper sauce. Thanks for sharing....made for FYC tag game.

review by:
(24 May 2017)


Made for the FF&F FYC Tag Game & I agree w/the prior reviewer that this is company-worthy. Made as written using haddock, altho made more family-friendly as I served it w/potato hash & cucumber salad. We eat a lot of seafood in Iceland & this delicious recipe is sure to re-visit our dining table often. Thx for sharing it w/us.

review by:
(10 Apr 2016)