Fish Piccata

Fish Piccata is the perfect weeknight dinner, but also amazing for a dinner party! It’s easy to make with a little finesse, and you will have a total crowd pleaser on your hands.

A Note from Teri on Fish Piccata

I absolutely love a fish piccata. It feels so fabulous to eat because it’s light and decadent and totally delicious. It’s the kind of meal you could have for a beautiful Sunday lunch, a dinner party or a perfect Lenten meal.

I decided to use rice flour for this recipe because it feels so delicate on the fish. It creates the most perfect crust. You can absolutely opt for a low-carb option and use Bob’s Red Mill paleo baking flour or almond flour instead, but if you don’t need it low-carb, rice flour is absolutely the way to go.

You can use your favorite white fish to make your piccata, but be sure to note the different cooking times depending on the fish you choose! I love to serve this fish piccata recipe on a bed of rice and wilted spinach. There’s something so lovely about just barely wilting your spinach. It creates the most perfect bite with your fish. With the fish, spinach and rice, you have a whole satiating meal on one platter.

Ingredients

• Haddock, cod, scrod, flounder, halibut, swordfish, tilapia or other white fish fillets
• Salt and pepper
• Rice flour or other flour
• Kosher salt 
• White Pepper
• Extra virgin olive oil
• Dry white wine, such as sauvignon blanc, or chicken broth if avoiding wine
• Fresh lemon juice
• Butter, cut into cubes
• Drained capers

For the greens:

• Extra-virgin olive oil
• Garlic, sliced
• Baby spinach
• Tamari or soy 
• Anchovies (optional)

Variations

I used rice flour not only because it’s gluten free, but because it truly makes for the most delicious fish piccata. Even if you don’t need your fish piccata gluten free, you will love this recipe with rice flour. If you don’t have rice flour, you can certainly use all-purpose flour. As I mentioned, for a low-carb option, you can use Bob’s Red Mill paleo baking flour or almond flour instead!

If you have never used white pepper, it’s a must to try! It really elevates the fish to a whole new level. If you don’t have any, feel free to substitute black pepper, but trust me, you are going to love the flavor of white pepper.

Adjust your cooking time as needed for the fish you are using! If you have a big piece of cod, you’ll need about 8 minutes to cook it, but for something like sole, you’ll only need 4 minutes. Watch your fish closely as it cooks!

I love serving this piccata over a bed of rice, but you can absolutely serve it with pasta. Bring water to a boil on the stovetop and cook your favorite pasta until al dente. Drizzle some piccata sauce on your pasta and enjoy with your fish!

If you’re looking for a chicken piccata recipe, check out this recipe!

How to Make Fish Piccata

Step One: Dredge the Fish

Preheat the oven to 200F. Place a tray or plate in the oven to keep it warm.

Place flour on a plate and season fish pieces on both sides with salt and pepper. Dredge the fish in the flour mixture, shaking off any excess. Set dredged fish pieces aside. There will be flour left over. 

Step Two: Cook the Fish

In a large ceramic or nonstick sauté skillet over medium-high heat, warm 2 tablespoons of olive oil. Add fish in batches, taking care not to crowd the pan. Cook fish on one side for 3-4 minutes, until well-browned and almost cooked through. Flip the fish to brown the other side, cooking 30 seconds to 1 minute, depending on the thickness of the fish. 

If you have any burnt bits, wipe out the pan with a paper towel, otherwise continue and repeat for remaining fish with new oil. Depending on the thickness of the fish, the cook time might differ. A thicker piece of fish might need to cook for 4 minutes per side but a thinner piece might not need more than two minutes per side. You’ll know that the fish is cooked through once it is opaque in color, golden brown and firm to the touch. Place cooked fish filets on a sheet pan and transfer to the oven to keep warm. 

Step Three: Cook the Spinach

In another pan, heat 1 tablespoon of olive oil. Add the garlic slices and cook for 30 seconds. If using anchovies, add them to the pan with the garlic and break them up with a wooden spoon so they melt into the oil. Barely wilt the spinach for about 30 seconds then add the tamari or soy and toss. Set aside. 

Step Four: Make the Sauce

For the sauce, remove any burnt bits from the pan you cooked the fish in, if needed, and add the wine and the capers. 

Reduce the liquid by half, about 2-3 minutes. Add butter, one cube at a time, whisking to emulsify the sauce. Once all the butter has been added, add lemon juice and season with salt to taste.

Make a slurry by mixing 2 teaspoons rice flour and 1 tablespoon water until well-combined. Whisk or stir it to the sauce and cook for a couple of minutes to thicken. If you want a thicker sauce, repeat this step until you get to the consistency you like.

To serve, place the fish on a serving platter over a bed of rice and pour the sauce over everything. Garnish with fresh parsley and lemon slices and serve with the spinach alongside.

Storage

Store leftover fish piccata in an airtight container in the fridge for one to two days. You can reheat gently in a pan or in the oven until warmed through.

Try these other Fish Recipes!

• Celebration Salmon Salad
• Gluten-free Fried Fish Sandwich
• Shrimp Louie Salad
• Crispy Rice and Salmon Bowl

If you make your own Fish Piccata, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

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Tools:

• 7″ rocking Santoku knife
• Food Processor
• Cast Iron Pan
• Non stick saute pan
• Sheet Pan
• Measuring cups
• Measuring spoons