Recipe by Kathy
"A light, fresh way to serve trout or other white fish such as perch. Use a dry white wine such as Chardonnay or Pinot Grigio."
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lemon pepper, or to taste
salt to taste
vegetable oil, or as needed
dry white wine
1 1/2 teaspoons
fresh lemon juice
chopped fresh parsley
I made this for my husband, and he made moaning sounds while eating the first few bites. He loved it. I'm a vegetarian, so didn't try it. I used perch and followed the recipe, except using lemon pepper, which we didn't have. I served it with rice and sautéed spinach.
bland, mostly lemony flavor.
I followed the recipe precisely other than using Swai fillets. I was wowed by the results. The flavor didn't overwhelm the delicate flavor of the fish but packed enough flavor that the fillets didn't need to be swimming in the sauce. I can't think of a single change I would make to this wonderful recipe. Thanks so much for sharing.
It was very good and very easy to make.
I didn't have lemon pepper. Perhaps, if I did, I would have scored it as five star instead of four.
Used olive oil and sprinkled extra lemon pepper onto each piece of fish as it was frying. Would have liked more crust on the fish but the taste was very yummy.
I followed the recipe exactly and it was AMAZING! My husband also made yummy groaning sounds (he took the 1st bite) and then I, of course, added to the musical harmony of happy groans. I used Trader Joe's Swai Striped Pangasius (in a red and blue bag). It had a wonderful texture. I hate fishy fish and am a tough critic when it comes to fish but I would make this anytime...so easy too! Oh and I used Chardonnay for the wine. For the side, I made TJ's Mulitgrain Blend (wild rice) with Vegetables (in bad-frozen section)- so easy, so delish! THanks, Kathy!
This tasted fantastic! I've never cooked with wine before but it wasn't difficult, I used Pinot Grigio...recipe was great as is...I'm so thrilled to have a trout recipe that will be great for many years to come!
I made this with fresh rainbow trout. Next time I will use a skinless fish. I omitted the lemon pepper and lemon zest because I didn't have any. I salted and peppered both sides of the fish, coated it in flour, and cooked it in canola oil. The sauce was not thickening at all so I added a little flour to it. I served it with lemon asparagus and brown rice. The sauce was great over all of it.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Piccata Whitefish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 198
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