Lemon Piccata Whitefish Recipe

Name: Lemon Piccata Whitefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon lemon pepper, or to taste; salt to taste; 1 pound trout fillets; 2 tablespoons vegetable oil, or as needed; 1 clove garlic, minced; 1 cup dry white wine; 1 1/2 teaspoons lemon zest; 1/4 cup fresh lemon juice; 2 tablespoons capers, drained; 3 tablespoons butter; 1 tablespoon chopped fresh parsley

Servings: persons

1/2 cup all-purpose flour
1 teaspoon lemon pepper, or to taste
salt to taste
1 pound trout fillets
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup dry white wine
1 1/2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 tablespoons capers, drained
3 tablespoons butter
1 tablespoon chopped fresh parsley

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.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 teaspoon lemon pepper, or to taste, salt to taste, 1 pound trout fillets, and more.

Yes, Lemon Piccata Whitefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Piccata Whitefish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions