Piccata Sauce & Topping for White Fish

READY IN: 35mins
Recipe by Chicagoland Chef du Jour

This is a fabulous topping to accompany any firm white fish.

Top Review by Whirlwind

This was so super easy and quick to make! And restaurant worthy to say the least. I would definitely serve it to company with a side of risotto. I used real Reggiano parmesan with Basa fillets. The DH took one bite and asked me to make it again soon. Thanks for a keeper!

Ingredients Nutrition

Directions

  1. In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
  2. Add wine, lemon juice and capers.
  3. Boil uncovered until liquid is reduced by half. Remove from heat.
  4. Rub fish with 1T oil on both sides.
  5. Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
  6. Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
  7. Serve fish on individual plates and top with sauce.

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