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Flounder Piccata Recipe


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  • Author: Maxine Dubois
  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Description

This Flounder Piccata Recipe dish is made with flounder, flour, olive oil, butter, lemons, broth and capers.


Ingredients

Scale
  • 4 flounder fillets
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a shallow dish, combine the flour, salt, and pepper.
  2. Dredge the flounder fillets in the flour mixture, shaking off any excess.
  3. In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter.
  4. 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.
  5. In the same skillet over medium-high heat, add the garlic and sauté for 1 minute, or until fragrant.
  6. Add the white wine, chicken broth, lemon juice, and capers to the skillet, and bring the mixture to a boil.
  7. Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
  8. Remove the skillet from the heat and stir in the remaining tablespoon of butter until melted and well combined.
  9. Pour the sauce over the flounder fillets and sprinkle with chopped parsley.
  10. Serve the flounder piccata immediately, with your choice of pasta or vegetables on the side.

Notes

  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 292.2
  • Sugar: 0.7 g
  • Sodium: 467.9 mg
  • Fat: 6.9 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 7.8 g
  • Fiber: 0.7 g
  • Protein: 42.6 g
  • Cholesterol: 115.8 mg