Fish Piccata

Fish Piccata

This has to be one of the easiest & least complicated recipes I have up on the blog. Aaaand that’s exactly why it’s one of my favorites! It’s the perfect quick & easy weeknight dinner. The plus side?? You don’t need much of the white wine, so you’re free to drink the rest of the bottle *winnnnning*!


For how little ingredients there are, this dish isn’t lacking any flavor.

It’s bright, a bit tangy, salty, buttery, & in a bath of white wine sauce!! Fucking YAASSSSS!


Hope you guys give this recipe a try <3




Serves: 3 filets

Prep Time: You tell me…

Recipe adapted from:



3 filets white fish (we used tilapia, you can use sole etc)

Kosher salt & pepper

½ cup brown rice flour

3 Tbsp extra virgin olive oil

3 oz white wine (that’s right in between ¼ cup & ½ cup btw haha)

2 lemons, juiced

2 Tbsp capers + ½ tsp caper juice from jar

2 Tbsp salted butter

3 Tbsp fresh parsley, chopped



1.    Rinse & pat the fish filets dry with a paper towel. Sprinkle salt & pepper on both sides. Set aside.

2.    In a large sauté pan, heat the olive oil over medium-high heat.

3.    While the pan heats, dredge each fish filet in the brown rice flour, shaking off excess.

4.    Sauté the fish in the oil until cooked through & golden, about 4-5 minutes. Flip over & cook until the same doneness! Remove fish filets from the pan & set aside on a platter.

5.    Deglaze the pan with the white wine & whisk for one minute. Add the lemon juice, capers, caper juice; whisk to combine. Add the butter, whisking to bring the sauce together.

6.    Pour the sauce onto the fish & garnish with fresh parsley!


fish piccata

fish piccata

fish piccata

fish piccata

fish piccata

fish piccata

fish piccata


Add new comment