Fish Piccata with Lemons

5 from 1 vote

Flaky, tender white fish seared in a cast iron skillet and served in a rich, buttery lemon caper sauce. Ready in only 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American, Italian

Keyword: fish piccata, how to make lemon caper sauce, lemon caper sauce, lemon piccata, lemon sauce, piccata, piccata sauce, piccata sauce recipe

Servings: people

Mix the spices (salt, garlic powder, onion powder, oregano, pepper, paprika, thyme, and allspice) in a small mixing bowl. Then season the flesh side of the trout filets with your spice mixture.
Coat both sides of the fish with flour and gently shake each filet to get rid of the excess flour. Let the fish rest on a plate for five minutes to give it time to soak up the flavors.
Heat the olive oil and two tablespoons of butter in a large cast iron skillet over medium to medium-high heat, being careful not to scorch it. Next, add the trout to the hot oil and butter and cook for 2 to 3 minutes on each side or until the fish is firm and flaky (you don't want to overcook the fish). Transfer the fish to a paper towel-lined tray to help drain the excess oil.
Using the same cast iron skillet, add the remaining tablespoon of unsalted butter. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat for 1-2 minutes.
Return the fish to the pan and spoon the sauce over the fish for a few seconds to warm through the sauce.
Garnish with thyme sprigs and lemon slices. Serve immediately!