Flounder piccata is breaded and lightly pan fried served in a lemon butter sauce with capers and parsley. A delicious way to prepare fish!
Flounder Piccata
This Flounder Piccata recipe is an excellent way to prepare fish for people who are not fond of fish. Flounder has a mild flavor and tender texture that is not overpowering like some other fish varieties. It’s also easy to prepare, making it a great choice for a weeknight dinner or special occasion. It’s one of my favorite ways to eat fish! Another popular fish dish on my site is Fish Florentine. You can use any white flaky fish available to you or make my Chicken Piccata if you prefer poultry.
What You’ll Need
Here’s what you’ll need to make this delicious Fish Piccata
- flounder fillets or any white fish fillet such as tipalia, fluke, etc
- freshly ground black pepper
- egg whites or whole eggs
- seasoned bread crumbs, or gluten-free bread crumbs
- olive oil spray
- whipped butter, or regular butter
- fresh lemon juice
- dry white wine
- chicken broth or vegetable broth
- capers
- fresh parsley, for serving
Is flounder a good fish to cook?
I love flounder, it’s one of my favorite white flaky fish options. Flounder is a versatile, fish fillet with a mildly sweet flavor and delicate, flaky texture that is easy to prepare.
What other white fish can you use in place of flounder?
While Flounder is a popular choice for Piccata because of its mild taste, there are several other types of fish that you can use. Choose a white fish that is mild and versatile enough to pair well with the tangy and savory flavors of the sauce. Here are a few options:
- Sole: Like flounder, sole is a mild and delicate white fish that works well in Piccata. It has a slightly firmer texture than flounder, but still cooks quickly and easily.
- Tilapia: Tilapia is a mild and versatile fish that is often used in a variety of recipes. It has a slightly sweeter flavor than flounder that pairs well with the Piccata sauce.
- Cod: Cod is a firmer white fish that has a mild and slightly sweet flavor that holds up well in Piccata.
- Halibut: Halibut is a dense and meaty white fish.
Use what’s fresh, local and in season near you.
What to serve with Flounder Piccata
Here are a few ideas for sides that would pair well with Flounder Piccata:
- Steamed vegetables: A side of steamed vegetables, such as broccoli, asparagus, or green beans, would be an excellent choice.
- Broccolini: Try it with this easy broccolini recipe.
- Roasted potatoes: Roasted potatoes, or try these smashed potatoes as a heartier side.
- Baked Potato: Bake in in the oven or try this Air Fryer Baked Potato.
- Rice or pasta: A side of rice or pasta, such as angel hair, linguine or orzo with zucchini and tomato, would be a good choice.
- Salad: A simple green salad with a light vinaigrette dressing is a refreshing and healthy side to serve with all my flounder recipes.
More Flounder Recipes You Will Love
- Fish Florentine
- Flounder Milanese
- Cajun Spiced Fish with Tomatoes
- Skillet Fish Fillet with White Wine and Capers
- Broiled Fish with Tomato Caper Sauce
Flounder Piccata Recipe
Equipment
Ingredients
- 4 flounder fillets, about 20 ounces total
- freshly ground black pepper
- 2 large egg whites
- 2/3 cup seasoned bread crumbs, or gluten-free crumbs
- olive oil spray, about 1 tbsp worth
- 1 tbsp whipped butter, or regular butter
- 2 lemons, 1 juiced with squeezed lemon halves reserved, the other sliced for serving
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1 tbsp capers, drained
- 2 tbsp chopped fresh parsley, for serving
Instructions
- Season fish with salt and pepper. Heat the oven to 200F.
- In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs.
- Heat a large skillet over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through.
- Set aside on a platter in the warm oven until you make the sauce.
- Over medium heat in the same pan, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper and bring to a boil.
- Boil over high heat until the liquid is reduced to half, about 3 – 4 minutes.
- Discard the lemon halves, add the capers and spoon the sauce over the fish; place a slice of lemon on each filet and top with fresh parsley.
