Italy made a name for itself with pasta, but if you're sleeping on piccatas, you are missing out, friends. The most satisfying, golden crusted fish fillets doused in a buttery, lemony, capery magic sauce. Serve this Yellowtail Flounder Piccata Recipe over parmesan polenta or garlic mashed potatoes and just wait for the standing ovation.
This recipe diverges from some classic preparations because I recommend dredging the fish in both flour and seasoned breadcrumbs. This method gives a lovely crust on the fish while keeping it succulent and flaky.
What you'll need to make this recipe:
Before we get to the step by step instructions, a few notes about the ingredients:
Fish: while this is a flounder recipe, many flaky white fish fillets will work, including haddock, grouper or sole. If using a thicker white fish fillet like cod, extend the cooking time a bit to ensure your fish is flaky and opaque throughout.
Wine: if you prefer cooking without alcohol, substitute broth and an extra squeeze of lemon juice.
Herbs: flat-leaf parsley is the perfect garnish for this recipe, bringing freshness and color to the dish. Substitute chives or scallions.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Set up dredging station
Begin by setting up your dredging station. Combine ½ cup of all purpose flour with ½ teaspoon salt and ¼ teaspoon black pepper in a shallow dish. In a second dish, beat two eggs very well. In the third shallow dish, add ½ cup Italian seasoned breadcrumbs and ¼ cup finely shredded or grated parmesan cheese.
3. Bread flounder
Next, dry both sides of each fillet with paper towels very well. Coat each flounder fillet lightly in the seasoned flour.
Gently shake off any excess flour coating before dipping into the beaten eggs, then into the seasoned bread crumb and parmesan mixture, ensuring the cheese and breadcrumbs thoroughly coat both sides of the delicate fish fillet.
3. Pan-fry flounder
Heat 3 tablespoons of olive oil in a cast-iron or other large skillet over medium-high heat. When the oil shimmers, add the breaded fish fillets to the hot skillet, but don’t overcrowd the pan. You will likely need to cook the fish in two batches.
Leave the fish cooking on the first side for 3-4 minutes, until the fillet is almost cooked through. This will give you a beautiful golden brown crust of bread crumbs and parmesan on the presentation side. Carefully flip the fillets and cook for another minute, just until the fillet has a firm texture and is cooked through.
Transfer fish fillets to a baking tray and tent with foil or keep in a warm oven until ready to plate.
4. Make lemon caper sauce
Return the skillet to the burner over medium heat. Using a slotted spoon, remove any dark brown breadcrumbs and pour off any excess olive oil from the pan. Add 1 tablespoon of butter, veggie broth, lemon juice and white wine into the pan.
Bring to a boil and cook over medium high heat until the mixture reduces by about ⅓. Add the capers and remove the pan from the heat. Off the heat, add the remaining 3 tablespoons of butter and chopped parsley and swirl or whisk into the pan juices until the sauce thickens slightly.
5. Make polenta
I like to serve this flounder piccata over parmesan polenta or grits. Just cook the polenta according to package instructions and when finished, add ½ cup finely shredded or grated parmesan and an extra tablespoon of butter. Whisk to combine.
6. Garnish and serve
Top the parmesan polenta with a crispy fish fillet and spoon lemon butter caper sauce over the fillet. Garnish with lemon wedges.
HUNGRY FOR MORE FRESH FLOUNDER RECIPES?
FAQ's and Serving Suggestions:
You sure can! Just be sure to thaw the fillets in the refrigerator overnight and dry them very well with paper towels before dredging.
Parsley is the traditional herb for piccata, but a fresh chives or diced scallions would be delicious. Fresh basil would also add a lovely fresh and mild flavor to the lemon butter sauce.
Dover or grey sole are classic fish fillets to use for a piccata preparation. Haddock fillets, grouper and even tilapia could also work for this preparation.
I love this dish with simple steamed broccolini and parmesan polenta. This fish with a golden crust is also delicious with Garlic Lemon Seasoned Green Beans and a cool summer salad like Gazpacho Salad or Mediterranean Tossed Salad.
You can. I prefer the seasoned regular breadcrumbs because flounder is very thin and panko can be aggressively crunchy. But if you're using a thicker flounder fillet or another style of fish fillet, panko could work well. Think about adding a dash of garlic powder, onion powder and dried oregano to season the unseasoned panko crumbs.
Flounder is a saltwater, flat fish caught. They are a firm, lean, white flaky fish. The texture of flounder is tender and the flavor is mildly sweet.
To store, wrap tightly or transfer to an airtight container and store in the refrigerator for up to two days.
Yellowtail Flounder Piccata Recipe
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 6-ounce yellowtail flounder fillets
2 large eggs
½ cup Italian seasoned breadcrumbs
¼ cup finely shredded or grated Parmesan cheese
⅓ cup all purpose flour
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons olive oil
¼ cup butter, divided
⅓ cup white wine
⅓ cup vegetable stock
3 tablespoons capers
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, diced
Lemon wedges, for serving
Parmesan polenta, for serving
Instructions
- Begin by setting up your dredging station. Combine ½ cup of all purpose flour with ½ teaspoon salt and ¼ teaspoon black pepper in a shallow dish. In a second dish, beat two eggs very well. In the third shallow dish, add ½ cup Italian seasoned breadcrumbs and ¼ cup finely shredded or grated parmesan cheese.
- Next, dry fish fillets with paper towels very well. Coat a flounder fillet lightly in the seasoned flour. Gently shake off any excess flour before dipping into the beaten eggs, then into the seasoned bread crumb and parmesan mixture, ensuring the cheese and breadcrumbs thoroughly coat both sides of the delicate fish fillet.
- Heat 3 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Add the breaded fish fillets, but don’t overcrowd the skillet. (You will likely need to pan sear the fish in two batches.) Flounder is generally a fairly thin fillet, so monitor the heat and the fish closely as you cook to ensure they don't overcook. Leave the fish on the first side for 3-4 minutes, until the fillet is almost cooked through. This will give you a beautiful golden brown crust of bread crumbs and parmesan on the presentation side. Carefully flip the fillets and cook for another minute, just until the fillet has a firm texture and is cooked through. Transfer fish fillets to a baking tray and tent with foil or keep in a warm oven until ready to plate.
- Return the skillet to the burner over medium heat. Using a slotted spoon, remove any dark brown breadcrumbs and pour off any excess olive oil from the pan. Add 1 tablespoon of butter, veggie broth, lemon juice and white wine into the pan. Bring to a boil and cook over medium high heat until the mixture reduces by about ⅓. Add the capers and remove the pan from the heat. Off the heat, add the remaining 3 tablespoons of butter and chopped parsley and swirl or whisk into the pan juices until the butter melts and the sauce thickens slightly.
- I like to serve this flounder piccata over parmesan polenta or grits. Cook the polenta according to package instructions and when finished, add ½-2/3 cup finely grated parmesan and an extra tablespoon of butter. Stir to combine.
- Spoon about ¾ cup parmesan polenta onto the plate or serving bowl. Top with a crispy fish fillet and spoon lemon butter caper sauce over the fillet. Garnish with lemon wedges.
Notes
Flounder is generally a fairly thin fillet, so monitor the heat and the fish closely as you cook to ensure they don't overcook.
Substitute haddock, sole, grouper or any flaky white fish fillet for flounder, if needed.
For thicker fish fillets like cod, add a few minutes of cooking time to each side to ensure the fish is cooked through.
- Prep Time: 15
- Cook Time: 20
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Italian
christina toth
okay! this one looks amazing! It’s definitely on the menu this week.. totally fancy looking but do-able, even for me!
Will let tou know how it turns out!
Christina
It's amazing - I hope you love it as much as I do! Flounder is "linguada" in Portugal, but if sea bass (robolo) is easier to find - it's just as delicious! Let me know what you think.
christina toth
okay! this one looks amazing! It’s definitely on the menu this week.. totally fancy looking but do-able, even for me!
Will let tou know how it turns out!
Lisa A.
I first made this when I made a fish dinner for Christmas Eve last year. I was a big hit and now I make it several times a month. Cooking the fish in the cast iron skillet really gives it a crisp crust. This has become one of my favorite recipes. Thanks for sharing!
Christina Jolam
I love hearing this, Lisa. It's one of my husband's all time favorite meals and similar to a dish we served at our wedding...so it has all the good memories attached to it 😉 So glad you loved it! And I appreciate you coming back to leave such a helpful review!