Fish Piccata With Lemon Butter Sauce And Capers

Fish Piccata With Lemon Butter Sauce And Capers


  • 400-500 grams fish fillet any firm white fish of your choice (tilapia, cream dory,
  • salt and ground black pepper
  • enough MAYA All-Purpose Flour for dredging
  • 1-2 pieces beaten eggs
  • 1 cup seasoned bread crumbs (add 1 teaspoon each of garlic powder dried parsley and dried oregano
  • olive oil for pan searing

Lemon Butter Sauce:

  • ½ cup chicken broth
  • ¼ - 1/3 cup lemon juice
  • ¼ cup dry white wine
  • 2-3 tablespoons capers
  • 3-4 tablespoons butter
  • 2-3 tablespoons finely chopped parsley
  • 500 grams spaghetti noodles cooked


  1. Season fish with salt and pepper. Dredge in flour and remove any excess flour before dipping into the beaten eggs, then cover with seasoned bread crumbs. Pan sear in hot olive oil in a pan and cook until lightly golden brown. Remove pan seared fish fillet in a pan then transfer in baking tray put in an oven with low temperature to keep it warm until ready to use.
  2. From the same pan, remove any excess olive oil then pour chicken broth, lemon juice, white wine and half of caper bring to a boil then lower the heat. Slowly whisk in the butter until the sauce lightly thickens. Return the warm breaded fish fillets on the sauce and continue cooking in a simmering stage until sauce penetrates the breaded fish. Arrange fish piccata in platter. In the same pan, toss in cooked spaghetti noodles, place in a serving dish and arrange on top the cooked fish. Pour sauce over the fish piccata and sprinkle the remaining capers and parsley on top. Serve.

Recipe Notes

Yield: 5-6 servings

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