Lemon Piccata Whitefish Recipe - Allrecipes.com
Lemon Piccata Whitefish Recipe
  • READY IN 40 mins

Lemon Piccata Whitefish

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into oven to warm.
  2. Mix flour, lemon pepper, and salt in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess. Heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. Keep fillets warm on heated platter in oven.
  3. Pour off all but a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds. Pour white wine into skillet and dissolve brown bits of food in the wine. Stir lemon zest into wine and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often. Mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes. Whisk butter into sauce.
  4. Lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
May 11, 2012

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.

Most Helpful Critical Review
Nov 13, 2012

bland, mostly lemony flavor.

Feb 12, 2013

Fantabulous! 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.

Feb 08, 2013

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.

Dec 31, 2014

Used olive oil and sprinkled extra lemon pepper onto each piece of fish as it was frying.

Feb 22, 2013

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.

Jan 18, 2013

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!

Sep 07, 2012

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!


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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