20-Minute Fish Piccata

5 from 2 votes

This quick and easy fish piccata is a weeknight hero, made with tender white fish fillets, a light flour coating, and a zesty lemon-caper sauce. Everything cooks in one pan and it’s ready in just 20 minutes, perfect for busy families. Serve it over pasta, sautéed veggies, or rice for a simple, satisfying meal.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Italian

Diet: Kosher, Vegetarian

Servings:

Calories: 370kcal

Author: Marni Katz

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.

Notes

Be sure to have a plate ready for the fish once it's done cooking so you can quickly move it out of the pan when it's done cooking.

Don't keep wine in the house? Easily substitute in a vegetable stock for the sauce.

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.

Nutrition