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Fish Piccata Recipe

Serve Fish Piccata using a mild fish such as Flounder or Tilapia, on top of roasted asparagus with a side of wild rice.
Course Main Course
Author Ann-Marie Rohe / Chaos Is Bliss


  • 4-5 fillets of mild fish such as Flounder or Tilapia
  • 1/2 cup flour
  • Salt and pepper
  • 6-8 tbs butter
  • 2 Tbs capers
  • 1 lemon sliced in half, then one half cut into 5-6 thin slices
  • 3/4 cup dry white wine or chicken stock


  1. In skillet over medium heat, melt 2 tbs butter.
  2. In a shallow bowl or pie plate, mix flour with salt and pepper. Coat each fillet, turning to coat both sides.

  3. Place 2-3 fillets onto melted butter. Cook for 3 minutes, and carefully turn over to other side. Cook another 3 minutes; gently transfer to platter (you may cover with foil to keep warm).

  4. Melt another 2 tbs butter in skillet, and repeat with remaining fish, removing to warm platter after cooking.

Piccata Sauce

  1. Pour wine or chicken stock into skillet, and squeeze juice from the lemon half into pan (about 1/4 cup).

  2. Add capers and heat to boiling over medium heat, scraping any cooked bits into sauce for added flavor.
  3. Add remaining butter, whisking as it melts, and add lemon slices into pan. Drizzle piccata sauce over tilapia and serve warm.