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Lemon Piccata Whitefish

Lemon Piccata Whitefish

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet


  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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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.

Valerie Sytek Maltese

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.

Rachel Rosser

bland, mostly lemony flavor.