Flounder Piccata transforms simple flatfish into an elegant Mediterranean dish. This recipe combines pan-seared flounder with a bright, buttery piccata sauce featuring fresh lemon, white wine, and briny capers. The result? A perfect balance of citrusy brightness and rich depth that’s both sophisticated and easy to prepare.
What is Flounder?
Flounder is a delicate white flatfish with a mild flavor and tender texture. Its ability to absorb seasonings makes it perfect for piccata, where lemon and capers take center stage. Whether you catch it fresh or buy it from your local seafood market, flounder’s versatility shines through in pan-searing, baking, or grilling.
The magic of this dish lies in its luxurious sauce. Start by sautéing minced garlic in a butter and olive oil blend until fragrant. A splash of dry white or orange wine deglazes the pan, capturing all the flavorful bits from the seared fish. Fresh lemon juice and zest add brightness, while capers introduce pops of tangy brine. A final touch of butter creates a glossy sauce that perfectly coats each fillet.
Step-by-Step Cooking Guide
- Prepare the Flounder: Pat fillets dry, season with salt and pepper, then dust lightly with flour for a golden crust.
- Pan-Sear to Perfection: Cook in butter and olive oil until golden and flaky. Set aside.
- Make the Piccata Sauce: Sauté garlic, deglaze with wine, then blend in lemon juice, zest, and capers. Finish with butter for silky smoothness.
- Bring It All Together: Pour the sauce over your flounder, letting each fillet soak up the citrusy goodness.
- Finish with Freshness: Top with fresh parsley and a light dusting of Parmesan for extra flavor.
Serving Suggestions
Flounder Piccata pairs beautifully with a variety of side dishes. Serve it over buttery pasta, alongside roasted vegetables, or with a crisp Mediterranean salad for a refreshing contrast. This versatile dish works equally well for a casual weeknight dinner or an elegant dinner party.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights
- Bright & Bold Flavors: Zesty citrus, fresh garlic, and briny capers create a vibrant sauce that enhances the delicate flounder
- Restaurant-Quality at Home: This elegant dish feels gourmet but uses simple, everyday ingredients
Flounder Piccata is more than just a meal—it’s a celebration of fresh ingredients working in perfect harmony. Each bite delivers the bright tang of lemon, the rich umami of Parmesan, and the satisfying crispness of perfectly pan-seared flounder. Whether you’re a seafood enthusiast or simply looking to expand your fish repertoire, this dish showcases the bold, well-balanced flavors that make Mediterranean cooking so irresistible.
Flounder Piccata
4
servings25
minutes25
minutes50
minutesFlounder Piccata is an elegant medley of tender flounder fillets bathed in a zesty lemon-caper sauce, harmoniously blending the subtlety of the sea with bold Mediterranean flavors.
Ingredients
4 fillets of flounder
to taste, salt and ground black pepper
1/2 cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
1/2 cup lemon juice, freshly squeezed
1 tablespoon lemon zest
1/2 cup white or orange wine
1/4 cup capers
2 tablespoons parsley, freshly chopped
1/4 cup Parmesan cheese, grated
Directions
- Season the Flounder:
Season the flounder fillets with salt and ground black pepper. Dredge each fillet in all-purpose flour, and shake off the excess. - Cook the Flounder:
In a large skillet, heat 2 tablespoons of butter along with the extra virgin olive oil over medium-high heat. Once hot, add the flounder fillets and cook for about 2-3 minutes on each side, or until they are golden brown and flake easily with a fork. Transfer the fillets to a warm plate. - Sauté the Garlic:
Reduce the heat to medium. Add the minced garlic to the skillet, and sauté until fragrant, about 1 minute. Be careful not to let it burn. - Deglaze and Simmer the Sauce:
Pour in the lemon juice and white or orange wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Add the lemon zest and capers. Allow the sauce to simmer for 3-5 minutes to reduce slightly. - Finish the Sauce:
Stir in the remaining 2 tablespoons of butter until it’s melted and fully incorporated into the sauce. - Combine and Garnish:
Return the cooked flounder fillets to the skillet, spooning the sauce over them to reheat gently. Sprinkle the grated Parmesan cheese evenly over the fillets, and then garnish with the chopped parsley. - Serve:
Serve the flounder piccata hot, ensuring each fillet is generously covered with the sauce. Serve atop al dente angel hair noodles tossed with butter.
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