Flounder Piccata

Flounder Piccata

Lightly seasoned flounder cooked with a crisp crust and served with a piquant lemon and wine flavoured butter sauce and capers.

Flounder Piccata
  • 4 flounder fillets (170g each approx) (skin left on is optional)
  • ¼ cup plain flour
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon drained capers, chopped
  • 2 tablespoons butter
  • ¼ cup chopped fresh parsley, to garnish
  1. Sprinkle fillets with salt and freshly ground black pepper, to taste, and then dredge in flour.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add floured and seasoned flounder fillets to the pan and cook for 1½ minutes on each side or until flesh flakes easily when tested with a fork or until desired degree of doneness.
  4. Add wine, juice, and capers to pan and cook for 1 minute.
  5. Add the butter to the pan and stir until the butter melts.
  6. Remove fish and sauce from pan and serve garnished with chopped parsley.

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