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Fisherman's Fresh Fish Piccata

Fisherman’s Fresh Fish Piccata

Olive oil
2 (6-8 oz.) fresh Dover sole, seasoned (or your favorite fish)
Kosher salt, black/red pepper
½ c. flour
½ c. white wine
Juice of 3 lemons
1 stick butter
Chopped fresh parsley or green onions
2-3 T. capers, drained, optional
Sliced lemon
½ lb. cooked shrimp or crabmeat, optional

  1. Place enough olive oil in large saute pan and heat.
  2. Blot fish dry with paper towels and season with salt and pepper.
  3. Dredge in flour and shake off excess.
  4. Saute fish in oil until just cooked through, about 4-6 minutes, flipping halfway. Time will depend on size of fish.
  5. Remove fish to a platter.
  6. Deglaze pan with white wine. Whisk for about 1 minute.
  7. Add the lemon juice and capers and stir.
  8. Add butter and whisk to incorporate to bring sauce together.
  9. Place fish back into saute pan and spoon sauce over fish.
  10. If you are using crabmeat or shrimp add to the sauce and heat through.
  11. Garnish with lemon slice, twisted and chopped parsley or green onions.
  12. Sprinkle with paprika.
    *Great with a nice mushroom risotto or noodles.
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