Market Fish Piccata Recipe

Prepare fish

Pat the branzino pieces dry with paper towels. If using whole butterflied fish, check for any remaining bones and remove. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Dredge

Place the flour in a shallow dish and lightly season with the remaining 1/2 tsp salt and 1/2 tsp pepper. Dredge each fish piece in the flour, shaking off excess. Set on a plate while you heat the pan.

Heat a large skillet (preferably stainless steel or nonstick) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams and oil is hot (but not smoking), add fish skin-side down (if fillets) or presentation side down. Cook undisturbed for 3–4 minutes until the skin is crisp and browned.

Flip the fish carefully and cook the other side 2–3 minutes more until just cooked through (internal temperature about 125–130°F / 51–54°C for branzino) and opaque. Transfer fish to a warm plate and tent loosely with foil.

Reduce heat to medium. Add remaining 1 tbs olive oil and 3 tbs butter to the same skillet. When butter melts, add the minced shallot and cook 1–2 minutes until softened and translucent, stirring so it picks up the browned bits from the pan.

Add the minced garlic and cook 20–30 seconds until fragrant (do not brown).

Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine simmer briskly 1–2 minutes until reduced by about half.

Add the chicken or fish stock and bring to a gentle simmer for 1–2 minutes to meld flavors.

Stir in the lemon juice, capers, and red pepper flakes (if using). Let simmer 30–60 seconds. Taste and adjust seasoning — add a pinch of salt if needed, remembering the capers are salty.

Off the heat, swirl in the remaining 2 tbs butter, one piece at a time, whisking or shaking the pan to emulsify the sauce into a glossy finish. Stir in the chopped parsley.

Return the cooked branzino to the skillet briefly (30 seconds to 1 minute) spooning sauce over the fish to warm and coat. Do not overcook.

Plate the fish, spoon additional sauce and capers over top, garnish with lemon slices and a sprinkle of extra parsley. Serve immediately with pan sauce alongside roasted potatoes, sautéed greens, or crusty bread.