Piccata is another household favorite Italian dish. When I make Piccata though, I often use fish rather than the typical chicken. The lemon wine sauce of the dish just goes so well with fish. I also add some lightly seared artichoke hearts to the dish as well. The combination of the artichokes and the capers add great flavor to the sauce (and the dish as a whole). I do like an Angel hair or spaghetti as an accompaniment for piccata, but roasted potatoes also work nicely.
Ingredients
2 white fish filets
1 cup flour
2 tbsp plus 1 tsp salt, divided
1 tsp Italian Seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
2 tbsp butter
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
¼ cup lemon juice
¼ cup capers
¼ cup parsley, chopped
2 white fish filets
1 cup flour
2 tbsp plus 1 tsp salt, divided
1 tsp Italian Seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
2 tbsp butter
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
¼ cup lemon juice
¼ cup capers
¼ cup parsley, chopped
1 tbsp cornstarch
First cut 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 flour to a bowl along with the Italian seasoning, garlic powder, onion powder, black pepper, and 1 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.
Whisk the cornstarch into the chicken stock in a bowl. Whisk until the cornstarch is fully incorporated.
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. Add the chicken stock, lemon juice, and capers, and stir. Allow the sauce to simmer on low for 2-3 minutes and then 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 with a side of pasta or roasted potatoes.