Light, zesty, and buttery, this Ocean Perch Piccata is a fresh take on the Italian classic. The tangy lemon-caper sauce pairs perfectly with the delicate, flaky fish for a simple yet elegant meal.
Ingredients (serves 2–3):
- 1 lb (450 g) Ocean Perch fillets, skin removed
- ½ cup all-purpose flour
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup dry white wine (or chicken/vegetable broth)
- 2 tbsp capers, drained
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp chopped fresh parsley, for garnish
- Lemon slices, for serving
Instructions:
- Prep the fish: Pat fillets dry and season lightly with salt and pepper. Dredge each fillet in flour, shaking off any excess.
- Cook the fish: Heat butter and olive oil in a large skillet over medium heat. Fry fillets 2–3 minutes per side until golden and cooked through. Remove from skillet and set aside.
- Make the sauce: In the same skillet, add wine (or broth), capers, and lemon juice. Simmer 2–3 minutes, scraping up any browned bits from the pan.
- Combine: Return the fish to the skillet, spooning the sauce over the fillets to coat. Heat for 1–2 minutes until warmed through.
- Serve: Transfer to plates, sprinkle with fresh parsley, and garnish with lemon slices. Serve immediately with your choice of sides.