"Piccata" translates to piquant or piquancy, which in one definition means tart or zesty. When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon juice, white wine and capers. Fish piccata can be served with rice or pasta as a side dish.
Recipe Source: Great Chefs Cook Italian
- 2-3 Fish fillets, cut into half
- 2 tbsp Plain flour
- Salt and pepper
- 15 g Butter
- 50 ml Olive oil
- 60 ml White wine
- 1 tbsp Capers, drained
- 1 tbsp Lemon juice
- In a shallow dish, combine the flour, a little of salt and pepper. Dredge the fish lightly in flour mixture.
- Heat the butter and olive oil in a large skillet. Add fish and cook until fish just begins to flake. Remove fish from pan and keep warm.
- Add white wine, lemon juice, and capers to the skillet. Stir well and heat the sauce thoroughly. Serve fish with sauce and pasta.