When the weather turns warm, I naturally gravitate toward seafood recipes. They’re light, flavorful, and always seem to bring a little taste of summer to the table. This Fish Piccata is one of my favorites—a simple yet elegant dish featuring tender white fish in a buttery lemon-caper sauce with garlic, white wine, and fresh parsley. It’s bright, fresh, and packed with flavor, making it just as perfect for a casual weeknight dinner as it is for serving guests.

WHAT YOU’LL NEED TO MAKE THESE DELICIOUS BURGERS

• WHITE FISH FILLETS: Mild, flaky white fish such as cod, haddock, grouper, or halibut works beautifully in this recipe. Choose the freshest fish you can find, as it’s the star of the dish. Im using Cod for this recipe.
• ALL PURPOSE FLOUR: A light coating of flour helps create a delicate golden crust while also helping to thicken the sauce slightly as it simmers.
• EXTRA VIRGIN OLIVE OIL: I like to use frozen shrimp labeled “shell split and deveined”—it’s usually fresher than the “fresh” shrimp at the store, which is often just thawed from frozen.
• SEASONINGS: A simple blend of salt, pepper, garlic powder, oregano, and paprika adds flavor to the fish without overpowering the bright lemon-caper sauce.
• BUTTER: Creates the rich, silky foundation of the piccata sauce and helps the fish develop a beautiful golden color.
• EXTRA VIRGIN OLIVE OIL: Combined with the butter, olive oil helps prevent burning while adding another layer of flavor.
• GARLIC: Fresh garlic adds warmth and depth to the sauce, balancing the bright acidity from the lemon.
• WHITE WINE: Adds complexity and helps deglaze the pan, incorporating all those flavorful browned bits into the sauce. Choose a dry white wine that you’d enjoy drinking.
• LEMON: The signature flavor in any piccata recipe. Fresh lemon juice brings brightness and acidity that makes the entire dish shine.
• CAPERS: These little briny gems are what give piccata its distinctive flavor. They add a salty, tangy pop to every bite.
• FRESH PARSLEY: Adds a touch of freshness and color while complementing the lemon and capers perfectly.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: 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.

Step 2: n a large cast iron skillet, heat the olive oil and 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 paper towel to drain excess oil.

Sept 3: To the same pan, add unsalted butter. Lower the heat, and add the minced garlic. Cook until aromatic, about 1 minute. Then add the lemon juice, white wine, and capers. Cook briefly over medium heat.

Step 4: Return the fish to the pan and spoon the sauce over the fish (give it just a minute to warm through in the sauce).

WINE PAIRING:

The bright lemon and briny capers in Fish Piccata pair beautifully with a crisp, citrus-forward white wine. A Sauvignon Blanc is my favorite choice, thanks to its refreshing acidity and notes of lemon, grapefruit, and fresh herbs that complement the sauce perfectly. If you prefer something a little softer, an unoaked Chardonnay or Pinot Grigio are also excellent options that won’t overpower the delicate flavor of the fish.