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Flounder piccata is breaded and lightly pan fried served in a lemon butter sauce with capers and parsley. A delicious way to prepare fish!
This Flounder Piccata recipe is an excellent way to prepare fish for people who are not fond of fish. Flounder has a mild flavor and tender texture that is not overpowering like some other fish varieties. It’s also easy to prepare, making it a great choice for a weeknight dinner or special occasion. It’s one of my favorite ways to eat fish! Another popular fish dish on my site is Fish Florentine. You can use any white flaky fish available to you or make my Chicken Piccata if you prefer poultry.
Here’s what you’ll need to make this delicious Fish Piccata
I love flounder, it’s one of my favorite white flaky fish options. Flounder is a versatile, fish fillet with a mildly sweet flavor and delicate, flaky texture that is easy to prepare.
While Flounder is a popular choice for Piccata because of its mild taste, there are several other types of fish that you can use. Choose a white fish that is mild and versatile enough to pair well with the tangy and savory flavors of the sauce. Here are a few options:
Use what’s fresh, local and in season near you.
Here are a few ideas for sides that would pair well with Flounder Piccata:
Yield: 4 servings
Serving Size: 1 piece
Season fish with salt and pepper. Heat the oven to 200F.
In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs.
Heat a large skillet over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through.
Set aside on a platter in the warm oven until you make the sauce.
Over medium heat in the same pan, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper and bring to a boil.
Boil over high heat until the liquid is reduced to half, about 3 – 4 minutes.
Discard the lemon halves, add the capers and spoon the sauce over the fish; place a slice of lemon on each filet and top with fresh parsley.
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Serving: 1 piece, Calories: 280 kcal, Carbohydrates: 14 g, Protein: 36 g, Fat: 8 g, Sodium: 366.5 mg, Fiber: 3 g, Sugar: 0.1 g