Delicious, light and healthy, Easy Fish Piccata with Artichokes is quick enough for every day, elegant enough for entertaining!
I love chicken piccata – a classic Italian dish of sautéed chicken breasts with a super yummy lemon, butter and caper sauce. I also really like lemon-butter sauce with fish – like in my mom’s amazing recipe for Roasted Salmon Steaks. So, the other night when I was hungry for fish, I decided to create a Fish Piccata recipe. Trying to eat healthier these days, I set out to lighten up the sauce a bit as well.
To the standard piccata sauce base of lemon, butter and capers, I added chopped shallots and green onion. White wine and chicken broth lightened it up a bit, as did sautéing the fish in canola oil instead of butter. And, I had some leftover marinated artichoke hearts on hand, so I threw them in as well. The resulting Fish Piccata with Artichokes was exactly what I was looking for – light, healthy, flavorful with a bit of tang, pretty on the plate – and oh, so delicious! Mom would have loved this dish.
I like to make this Fish Piccata with cod, but you could also use halibut or snapper.
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Delicious, light and healthy, Easy Fish Piccata with Artichokes is quick enough for every day, elegant enough for entertaining. Fish filets are dredged in flour, sautéed in oil, then served with artichokes and a slightly tangy and scrumptious lemon, butter, caper sauce. Yum!
- 1/3 cup unbleached all-purpose flour
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 6 (4 to 6-ounce) cod filets, skin removed – can also use halibut or snapper
- 1/4 cup organic canola or vegetable oil, divided
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter, divided
- 2 tablespoons chopped shallots
- 1 cup dry white wine
- 1/2 cup chicken broth (can also use fish broth)
- Juice of 1 lemon
- 2 tablespoons capers, drained
- 2 tablespoons chopped green onion (white, light green and some of the dark green portion)
- 1 jar (6-ounce) marinated artichoke hearts, drained
- Lemon slices or wedges, for garnish
- Place flour in a shallow baking dish or plate; stir in salt and pepper. Dredge each filet in the flour, shaking off excess.
- In a large skillet, heat 2 tablespoons of the canola oil over medium-high heat until hot (but not smoking – see Tip below), about 2 minutes. Place 3 filets in skillet. Sauté, without moving, until lightly browned, around 3 to 3 1/2 minutes per side. Remove from pan and set aside. Repeat process with remaining 2 tablespoons of canola oil and 3 filets.
- Return the pan to medium-high heat and add 1 tablespoon olive oil and 1 tablespoon of butter. Once the butter melts, add chopped shallots and sauté for around 30 seconds.
- Stir in white wine, scraping up any browned bits on the bottom of the pan. Bring to a medium boil and cook until the liquid is reduced by half, around 3 minutes.
- Stir in the broth, lemon juice and capers. Bring to a slow boil and cook for another minute. Reduce heat to medium and whisk in the remaining 2 tablespoons butter. Cook, stirring occasionally, until the sauce thickens slightly, about 3 to 5 minutes.
- Stir in the chopped green onion and artichoke hearts. Return the fish filets to the pan (with the sauce) and cook just until the fish is warmed through, about 2 minutes.
- Serve immediately, placing filets on individual dinner plates (or one large serving platter) and spooning sauce over the top.
- Garnish with lemon wedges or slices, if desired.
Gluten free: use gluten-free flour and gluten-free chicken broth.
Tip on checking temperature of heated oil: place the flat end of a wooden spoon handle in the oil, in the middle of the skillet, touching the bottom of the pan. When bubbles start to form around the handle, the oil is ready!