This Flounder Piccata Recipe dish is made with flounder, flour, olive oil, butter, lemons, and capers.
Flounder Piccata is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a fancy dinner party. Flounder is a popular fish for making Piccata, but you can also use other white fish fillets such as sole, cod, or tilapia. The Piccata sauce is made with butter, lemon juice, capers, and white wine. You can adjust the ingredients to your taste, adding more or less of each ingredient depending on your preferences.
Flounder Piccata is usually garnished with fresh parsley, which adds a pop of color and freshness to the dish. You can also serve it with a side of pasta or vegetables, such as asparagus or green beans.
Flounder Piccata is a versatile dish that can be customized to your liking. You can add other ingredients to the sauce, such as garlic or shallots, or swap out the flounder for a different type of fish.
Flounder is a flatfish species found at the bottom of the ocean. They have both eyes on one side of its head and lay on the ocean floor. Flounder has a mild-tasting fish taste with a sweet undertone. It is an excellent source of omega 3!
This recipe is similar to the Halibut with lemon and capers except for this dish, the sauce is made after cooking the fish. The reason for this is because flounder is a lot thinner than halibut and will break apart if you cook it for too long.
What is Flounder Piccata?
Flounder Piccata is a dish made with flounder fillets that are lightly coated in seasoned flour, sautéed until golden brown, and then topped with a tangy and flavorful sauce made with butter, lemon juice, capers, and white wine. The dish is usually garnished with fresh parsley and served with a side of pasta or vegetables. Piccata is an Italian cooking method that involves cooking meat or fish in a lemon and butter sauce with capers. It's a simple and delicious way to prepare flounder, which is a mild and delicate white fish.
Flounder Piccata Recipe Ingredients
- Olive oil
- White wine
See recipe card for quantities.
How to make Flounder Piccata
In a shallow dish, combine the flour, salt, and pepper. Dredge the flounder fillets in the flour mixture, shaking off any excess. In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter.
Add the flounder fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and transfer them to a serving platter. In the same skillet over medium-high heat, add the garlic and sauté for 1 minute, or until fragrant.
Add the white wine, chicken broth, lemon juice, and capers to the skillet, and bring the mixture to a boil. Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly. Remove the skillet from the heat and stir in the remaining tablespoon of butter until melted and well combined.
Pour the sauce over the flounder fillets and sprinkle with chopped parsley. Serve the flounder piccata immediately, with your choice of pasta or vegetables on the side.
Hint: Flounder is typically cut thin and cooks relatively fast so be sure not to overcook.
What to serve with Flounder Piccata
- Pasta: Flounder Piccata is delicious served with pasta, such as linguine or spaghetti. Toss the pasta with some butter or olive oil, and sprinkle with grated Parmesan cheese and chopped parsley.
- Vegetables: A side of sautéed or roasted vegetables is a healthy and flavorful complement to the tangy sauce of Flounder Piccata. Some good options include asparagus, green beans, broccoli, or Brussels sprouts.
- Salad: A crisp green salad with a simple vinaigrette is a refreshing side that balances out the richness of the fish and sauce. Add some cherry tomatoes, cucumber slices, and croutons for extra texture.
- Rice or couscous: A side of rice or couscous is a great way to soak up the flavorful sauce of Flounder Piccata. Try adding some herbs, such as thyme or basil, to the rice for added flavor.
- Bread: A warm loaf of crusty bread is a classic accompaniment to any Italian dish. Serve with some olive oil or butter for dipping.
- Flounder: For best quality, go to your local fish market and ask for the freshest flounder they have.
- Flour: I used all-purpose flour. You could use almond flour if keto. The flour helps make the fish crispy.
- Olive oil: I used good quality extra virgin olive oil.
- Butter: I used salted butter but you could use ghee or unsalted butter and salt yourself.
- Lemons: For best taste, use real lemons and not store bought lemon juice. I sliced the lemons and caramelized them on each side.
- Capers: Capers are usually found in the canned goods at the grocery store, beside the pickles and jalapeños. They are lemony, briney, and salty and pair so well on this dish.
Flounder Piccata Recipe Variations
- Use a different type of fish: Flounder is a mild and delicate white fish, but you can also use other types of fish fillets, such as tilapia, cod, or sole. Check out this Italian Mahi Mahi for another similar recipe.
- Add more herbs: You can add more herbs to the sauce to enhance the flavor. Try adding some fresh thyme, rosemary, or oregano.
- Make it spicy: Add some red pepper flakes or a dash of hot sauce to the sauce to give it a spicy kick.
- Use different citrus: Instead of lemon juice, you can use lime juice or orange juice to give the dish a different flavor profile.
- Add vegetables: You can add some vegetables to the dish for extra nutrition and flavor. Try adding some cherry tomatoes, artichokes, or sliced bell peppers.
- Skillet or frying pan: You'll need a large skillet or frying pan to cook the flounder fillets and make the sauce.
- Shallow dish: You'll need a shallow dish to dredge the flounder fillets in the flour mixture.
- Tongs or spatula: You'll need tongs or a spatula to flip the flounder fillets while they're cooking in the skillet.
- Measuring cups and spoons: You'll need measuring cups and spoons to measure out the ingredients accurately.
- Garlic press or grater: You'll need a garlic press or grater to mince or grate the garlic cloves for the sauce.
- Lemon juicer: You'll need a lemon juicer to extract the juice from the lemon for the sauce.
- Serving platter: You'll need a serving platter to present the cooked flounder fillets.
How to store Flounder Piccata
If you have leftover Flounder Piccata, you can store it in the refrigerator for up to 3-4 days. Here's how to store it properly:
- Let the flounder cool down to room temperature before storing it.
- Transfer the flounder fillets and sauce to an airtight container or a resealable plastic bag.
- Label the container or bag with the date and contents.
- Store the container or bag in the refrigerator.
When you're ready to reheat and serve the leftovers, follow these steps:
- Remove the container or bag from the refrigerator and let it come to room temperature.
- Preheat a skillet over medium heat.
- Remove the flounder fillets from the container or bag and place them in the skillet.
- Spoon the sauce over the fillets.
- Cook for 2-3 minutes on each side, or until heated through.
- Serve and enjoy!
Flounder Piccata Recipe Top tips
- Use fresh fish: Fresh flounder fillets are key to a flavorful and tender dish. If you can, buy your fish from a reputable fishmonger or seafood market.
- Pat the fish dry: Before dredging the fish fillets in the flour mixture, make sure to pat them dry with paper towels. This helps the flour adhere to the fish and prevents it from becoming soggy.
- Don't overcook the fish: Flounder fillets cook quickly, so make sure to keep an eye on them while they're in the skillet. Overcooked fish can become tough and dry.
- Use a meat mallet: If your fish fillets are thick, you can use a meat mallet to pound them to an even thickness. This ensures that the fish cooks evenly and prevents the thinner parts from overcooking.
- Use freshly squeezed lemon juice: Freshly squeezed lemon juice has a brighter flavor than bottled lemon juice. Use fresh lemon juice for the best results.
- Adjust the seasoning: Taste the sauce and adjust the seasoning to your liking. If it's too tart, add a pinch of sugar. If it's too salty, add more chicken broth.
- Garnish with fresh herbs: Garnish the dish with chopped fresh parsley or basil for a pop of color and flavor.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove