Lemony Piccata

This recipe was originally published in the award-winning cookbook In Mary’s Kitchen: Stress-Free Recipes for Every Home Cook by Mary Berg (Appetite by Random House, 2023). Reprinted here with permission. You can purchase In Mary’s Kitchen here

Ingredients:

• 4 white fish fillets, such as tilapia, sole, or pickerel
• Kosher salt
• Freshly ground black pepper
• ½ cup all purpose flour
• 2 tablespoons cornstarch
• Olive oil
• 5 tablespoons cold butter, cubed and divided
• 1 shallot, minced
• 2 garlic cloves, finely grated
• ¼ cup dry white wine
• 2 lemons
• 3 tablespoons capers
• 3 tablespoons chopped parsley

Method:

1. Preheat the oven to 200ºF.
2. Place a large skillet over medium-high heat. Using a piece of paper towel, dry off the fish fillets. Season both sides with salt and pepper.
3. In a shallow dish, combine the flour and cornstarch and season with a pinch of salt and pepper. Lightly dredge the fish in the flour mixture, flipping to evenly coat, and tap off any excess.
4. Add 1 tablespoon of oil into the pan and fry the fish for 2 to 3 minutes per side until golden brown and cooked through. To avoid over-crowding the pan, fry the fish in batches, adding a splash more oil between each. Once fried, set the fish aside on a rack-lined baking sheet and transfer to the oven to keep warm.
5. Turn the heat down to medium and add 1 tablespoon of butter along with the shallot. Season with salt and pepper and cook for 3 to 4 minutes until softened and lightly golden brown. Stir in the garlic and cook for 30 seconds.
6. Deglaze the pan with the wine and bring to a simmer for 2 minutes to slightly reduce. Zest in one of the lemons, then add the juice of both. Whisk in the remaining butter, a small piece at a time, and continue whisking until a smooth sauce forms.
7. Stir in the capers and parsley and season to taste with salt and pepper. Transfer the fish to plates and spoon over the sauce.

Note: Dredging protein in flour before searing or pan-frying helps add body and creaminess to pan sauces and stews. As some of the flour falls off the protein, it’s left behind in the pan, which then helps thicken any liquid you add later on.