How to Make Fish Piccata with Lemons
Serving Size: 4
Prep Time: 5 min
Cook Time: 15 min
INGREDIENTS
1 pound trout filet
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon dried thyme
¼ teaspoon allspice
¼ cup all-purpose flour for dredging
⅓ cup extra virgin olive oil
3 tablespoons unsalted butter
4 lemons for the juice
1/3 cup white wine
3 tablespoons capers, rinsed
Thyme sprigs for garnish
2 lemons, round slices for garnish
RECIPE DIRECTIONS
1. Mix the kosher salt, garlic powder, onion powder, dried oregano, paprika, dried thyme, and allspice. Use to season the flesh side of the fish.
2. To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
3. In a cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Next, add in the trout. Cook for 2 to 3 minutes on each side or until the fish is firm and flaky (you do not want to overcook the fish). Transfer the fish to a paper towel-lined tray to help drain the excess oil.
4. Use the same cast iron skillet, add remaining tablespoon of unsalted butter. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat for 1-2 minutes.
5. Return the fish to the pan and spoon the sauce over the fish for a few seconds to warm through the sauce.
6. Garnish with thyme sprigs and lemon slices. Serve immediately!
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