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Lemon Piccata Whitefish


"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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40 m servings 401 cals
Original recipe yields 4 servings


  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 30
  1. 37 Ratings

Most helpful positive review

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...

Most helpful critical review

bland, mostly lemony flavor.

Most helpful
Most positive
Least positive

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...

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 ...

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 Tr...

bland, mostly lemony flavor.

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

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.

If you REALLY LOVE LEMON, this is for you. I do and would have given five stars, but for everyone else it was too lemony. They did eat it, but my husband requested that I change the amount next ...

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, coa...

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 ma...