This 20 minute Fish Piccata recipe is a total lifesaver in our house. I’ve made it more times than I can count, between work, homework, and a mountain of laundry, it's one of those dinners that comes together fast and always gets eaten (which, let's be real, is a win when you’ve got picky eaters at the table).
It actually started when my husband asked for chicken piccata one night. The catch? We keep a kosher kitchen, so meat and dairy don’t mix. That buttery lemon-caper sauce was calling my name though, so I gave it a try with fish instead and the rest is history.
The kids love it, the sauce is a total flavor bomb, and I love that it uses simple ingredients I usually have on hand. Best of all, like my pesto salmon and BBQ Salmon recipes, this one takes just a few minutes to put together
Ingredients
- White fish fillets: Tilapia, cod, haddock, halibut, or sole all work beautifully with the piccata sauce. Look for boneless fillets about ½–1 inch thick so they cook quickly and evenly.
- Capers: Found near the pickles. Drain before using, these bring that signature briny bite!
- All-purpose flour: Just a light dredge gives the fish a little crisp and helps the sauce thicken up.
- White wine: Don't do alcohol, no worries, swap with your favorite veggie broth.
- Fresh lemon juice: This brightens and balances the sauce.
Step by step instructions
Timing Tip: To make sure the fish and you sides are done at the same time, start the water boiling for your pasta before you get started on the fish piccata. Then drop your pasta into the water just after you dredge your fish.
Preheat the pan
Place a large sauté pan over medium-high heat and add 2 tablespoons of olive oil.
Dredge and season
Pat fish dry. Lightly dredge in flour and season with salt and pepper.
Pan-fry the fish
Add fillets to the hot pan. Cook for 2–4 minutes per side until golden and flaky. Remove and set aside on a plate.
Make the sauce
In the same pan, pour in white wine or broth. Whisk up all those browned bits (hello, flavor!). Let it reduce for 2–3 minutes, then add butter, lemon juice, and capers. Whisk until slightly thickened and glossy.
Bring it all together
Turn off the heat. Return the fish to the pan and spoon sauce over the top.
Serve and enjoy
Plate it over pasta or veggies, and don’t be shy with the lemony sauce!
👉 Mom hack
Use one gloved hand for dredging the fish, keep the other hand clean for cooking, using tongs, grabbing ingredients etc. Toss the glove when done for easy clean up!
What Kind of Fish Works Best?
This method is super forgiving and works with lots of fish. Frozen fish works just fine too, just thaw it fully and pat dry before cooking. Try any of these varities:
- Tilapia: Mild, affordable, fast-cooking
- Cod: A bit firmer and holds up well in the sauce
- Haddock: Similar to cod, just slightly more delicate
- Sole or flounder: Thin and tender
- Salmon: Fast cooking, a little heartier, easily accessible
Serving Suggestions
Making this a full meal is super easy:
- Pasta: Angel hair or spaghetti are classic pairings for fish piccata, but I like to serve it with my Easy Garlic Butter Pasta, it’s a no-fuss side that pairs perfectly. If you have a few extra kid-free minutes, try it with this lemon spinach orzo for a twist on regular pasta.
- Veggies: Sautéed spinach, lemony zoodles, or roasted broccoli are all kid-friendly wins.
- Crusty bread: If you want to soak up that sauce, carbs are your friend here. A loaf of sourdough or a baguette would be delish with some softened butter and a sprinkle of flaky salt.
Storing & Reheating Leftovers
Let’s be real, leftovers are rare around here. My kids devour this and my husband and I are always sneaking bites while cleaning up. But if you do have extras:
- Store fish separately from any sides to keep it from getting soggy.
- Reheat the fish gently. Either in the microwave in 15-second bursts or slowly in a pan with a pat of butter.
TL;DR
Fish piccata is one of those meals that feels a little special, but is totally doable on a random Tuesday night. It's quick, comforting, and full of flavor, my kind of family dinner!
Let me know in the comments if you used a different fish or tried a new side, I love seeing how you make it yours.
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📖 Recipe
20-Minute Fish Piccata
Ingredients
- 1 lb fish fillets (Tilapia is my go to)
- ½ cup flour (for dredging)
- 6 TB unsalted butter, divided 4 TB for cooking fish, 2 TB for making sauce
- ¾ cup white wine (use what you like to drink)
- 2 lemons, juiced (about 4 Tablespoons)
- 2 TB capers optional
Instructions
- Cut your fish into 4 fillets that are close to evenly sized. Place a large sauté pan over medium high heat and add 2 tablespoons olive oil to the pan.
- Dredge the fish on both sides with flour and season with salt and pepper. Once the pan is hot, gently place the dredged fish into the pan. Cook about 3-5 minutes on each side, being careful not to over cook.
- Remove the fish from the pan, and set aside on a plate. To the same pan, add the white wine and use a whisk to scrape up all the little brown bits. Once it's cooked down for a few minutes, add in the butter and lemon juice and whisk until the sauce comes together and thickens a bit. Add in the capers, turn off the heat and add the fish back into the pan.
- Serve over pasta or sautéed spinach and pour the pan sauce over the top of the dish.
Ann says
We are also kosher and I make a chicken piccata using olive oil and a little vegan margarine. It's really good. I actually think I prefer it to fish piccata using butter, but I might try your recipe and see if I like it your way!
Marni Katz says
I'll have to try that! Thanks for the suggestion 🙂