FISH PICCATA

 


While chicken piccata may get all the attention, this fish version has quietly become the real favorite in my kitchen. There’s just something about tender, flaky white fish paired with the sharp brightness of lemon, briny capers, and buttery white wine sauce—it’s light, flavorful, and deeply satisfying. The sauce hits all the right notes: tangy, savory, and just rich enough to feel indulgent without weighing you down.

Add in golden seared artichokes and a swirl of richness from the beurre manié, and you’ve got a dinner that feels elegant without being fussy. It comes together in one pan, making it weeknight-friendly, but the finished dish is impressive enough to serve to guests. I love it spooned over creamy polenta, where the sauce soaks into every bite, but pasta or roasted potatoes work beautifully too.

This is one of those meals I find myself coming back to again and again—bright, balanced, and comforting in all the right ways.

Ingredients 

2-4 white fish filets
½ cup + 1 tbsp flour, divided
½ tsp salt 
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
2 tbsp butter, cold
2 tbsp butter, softened
4 tbsp olive oil, divided
1 14 oz can of artichoke hearts, drained
2 cloves of garlic, smashed
½ cup chicken broth
½ cup white wine
2 tbsp lemon juice
¼ cup capers
¼ cup parsley, chopped

If you are using large fish filets, begun by cutting each fish filet in half to create 4 servings of fish. If you are using smaller fish filets, where cutting them in half would create portions that are too small, then use 4 whole fish filets. Pat the fish fry with paper towels and season the filets with salt and pepper on both sides.

Add the ½ cup of flour to a bowl along with the garlic powder, onion powder, black pepper, and ½ tsp of salt. Stir the flour mixture to blend everything together. Dredge the fish in the flour mixture, making sure the filets are fully coated. Shake off any excess flour.

Add 2 tbsp of oil and 2 tbsp of butter to a pan over medium heat. Once the butter melts and the pan is coated, add 2-3 of the flour coated fish filets to the pan. Do not crowd the pan. Cook the fish in batches. Sauté the fish for 2-3 minutes per side, until the fish is golden on each side. Remove the filets from the pan and reserve on a plate.  Repeat for each batch of fish.

Combine 2 tablespoons of softened butter with 1 tablespoon of flour in a small bowl to create a Beurre Manié. Use the tines of a fork to slowly mash the flour onto the  butter until they fully combine to form a soft yellow paste.


Reduce the heat to low-medium. If needed, add another 2 tbsp of oil to the pan, then add the artichokes. Briefly sear the artichokes for a minute or two, and then add the garlic. Sauté for a minute. Add the white wine to the pan and deglaze, scraping up any brown bits from the bottom of the pan, and then whisk for about a minute. Allow the wine to reduce for about 2-3 minutes. 

Add the chicken stock, lemon juice, and capers, and stir. Allow the sauce to simmer on low for 2-3 minutes.

Add the Beurre Manie to the pan and whisk it into the sauce. Once it is fully incorporated, allow the sauce to simmer and thicken for 3-5 minutes. Once the sauce has thickened a little, nestle the fish into the sauce. Allow the fish to simmer in the sauce for 5 minutes.


To serve, add a portion of the fish to the plate, and top fish with a generous portion of the sauce. Add an artichoke or two to the side and garnish with chopped parsley. I recommend serving the fish piccata atop polenta. A side of pasta or roasted potatoes are also appropriate as sides for the piccata. Enjoy!