Lemon Piccata Whitefish Recipe
Pan-fried trout fillets bask in a lemon-wine sauce with capers in this fast, fresh preparation.
I made this with fresh rainbow trout. Next time I will use a skinless fish. I omitted the lemon pepper and lemon zest because I didn't have any. I salted and peppered both sides of the fish, coated it in flour, and cooked it in canola oil. The sauce was not thickening at all so I added a little flour to it. I served it with lemon asparagus and brown rice. The sauce was great over all of it.
Used olive oil and sprinkled extra lemon pepper onto each piece of fish as it was frying.
Fantabulous! I followed the recipe precisely other than using Swai fillets. I was wowed by the results. The flavor didn't overwhelm the delicate flavor of the fish but packed enough flavor that the fillets didn't need to be swimming in the sauce. I can't think of a single change I would make to this wonderful recipe. Thanks so much for sharing.
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