Flounder Piccata Recipe
Crisp and golden-brown breaded flounder fillets, gently sautéed and presented in a delightful sauce of lemon, white wine, and butter, accented by capers and fresh parsley. This dish is a fantastic way to savor flounder, tilapia, or any delicate white fish.
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Ingredients
- 4 flounder fillets
- olive oil spray
- 1 tbsp whipped butter
- 2 lemons
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1 tbsp capers
- 2 tbsp chopped fresh parsley
- 2 large egg whites
- 2/3 cup seasoned bread crumbs
- freshly ground black pepper
Equipment Needed
- Large Skillet
Instructions
- 1
Sprinkle the fish fillets with salt and pepper. Preheat your oven to 200°F.
- 2
In a shallow dish, whisk the egg whites until frothy. In another dish, pour out the bread crumbs. Coat each fish fillet first in the egg whites, then roll it in the bread crumbs to ensure an even covering.
- 3
Heat a large skillet over medium to medium-low heat. Generously mist one side of the fish with olive oil spray and place it in the skillet, oil side down. Apply more olive oil spray to the opposite side of the fish and cook for 4 to 5 minutes on each side, until the fish has turned opaque and is fully cooked.
- 4
Transfer the cooked fish to a serving platter and keep it warm in the preheated oven while you prepare the sauce.
- 5
In the same skillet, over medium heat, melt the butter. Then add the lemon juice, white wine, chicken broth, the reserved lemon halves, along with salt and pepper. Bring the mixture to a boil.
- 6
Allow the mixture to boil vigorously over high heat until it reduces to half its original volume, which should take about 3 to 4 minutes.
- 7
Remove the lemon halves from the sauce, stir in the capers, and spoon the sauce over the fish. Garnish each fillet with a lemon slice and a sprinkle of fresh parsley.