Flounder Piccata

4 people
Prep Time:
00h 00
Cook Time:
00h 20

A delightful adaptation of chicken piccata. Butter makes it rich while white wine and capers add a subtle sharpness. 

Credit: This inspiring recipe is brought to you by Cuisine At Home.

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Ingredients and Method


  • 8 flounder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 4 teaspoons olive oil
  • 1/4 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 tablespoons parsley, minced


  1. Season fillets with ½ tsp. each salt and pepper; dredge in flour.
  2. Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side; transfer to a platter and tent with foil. Repeat heating and cooking with remaining oil and fillets.
  3. Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it emulsifies; season sauce with ½ tsp. pepper and ¼ tsp. salt.
  4. Serve fillets with sauce; top servings with parsley.