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The fish changes up all the time. But this is a classic dish.
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RECIPE: Little Dom’s Seafood Local Fish Piccata
- Yield: Serves 4
Ingredients
Units
Scale
- 4 6–oz thin boneless, skin-on or skinless white-fleshed fish fillets, about 1/2- to 3/4-inch thick (I prefer skin on if the fish has a thin skin, which will crisp nicely)
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsps clarified butter
- 3 oz white wine
- 1 1/2 Tbsps large salted capers, rinsed several times in fresh water
- 1 1/2 Tbsps minced flat-leaf parsley leaves and roughly chopped tender stems
- 1 Tbsp fresh lemon juice from 1 lemon
- 5 Tbsps unsalted butter, cut into tablespoon-size pieces
Instructions
- Preheat the oven to 400°F.
- Dust fish fillets in flour. Season with salt and black pepper.
- Add clarified butter to a sauté pan on medium-high heat. Add fish fillets, and sauté 3 to 5 minutes on one side only.
- Remove fish from sauté pan, place cooked-side down on an oven-proof pan or plate, and cook in the oven for 3 to 5 more minutes while you make the sauce.
- With a hot pan on the stovetop, add wine, and reduce to half. Add capers, parsley, and lemon juice. Turn off heat. Slowly whisk in cold butter cubes. Salt to taste if you want, but it probably doesn’t need it!
- Pour the sauce over the plated fish, and serve right away.
