Piccata is a classic, zesty Italian sauce. Featuring lemon, butter and capers, it’s typically used on chicken or veal – but it’s awesome on fish, too! This is a super quick and easy fish steak dish. We used kingfish fillets, but you can utilise any fillets you have on hand.


Fish fillets
Seasoned crumbs
Olive oil
White wine
Shallots or red onions
Salt & pepper

For the fish:

1. On a plate, add some normal flour and a sprinkle of crumbs. We used Pepper & Me Lemon and Herb Crumb with our flour for some extra flavouring.
2. Pat the fish steaks dry with paper towels. Rub olive oil over the steaks and season both sides with salt and pepper. Lightly dredge the fish steaks in the flour mixture, shaking off any excess. Aim for a very thin layer of flour covering the fillets.
3. Heat a frying pan to a medium-high heat.
4. Add some butter and olive oil to the pan. Place the fish on the frying pan and cook for about 2 minutes on each side (depending on how thick your fish is) or until golden brown and cooked through. Carefully remove the fish from the pan and set aside on a warm plate.

For the piccata sauce:

1. Once the fish has been removed from the pan, add a bunch of finely chopped shallots to the leftover butter and oil mixture. Feel free to add another chunk of butter to make the piccata sauce nice and velvety. Sauté until they become translucent, about 2-3 minutes.
2. Deglaze by pouring the white wine and lemon juice into the pan and bring to a simmer. Cook for a few minutes until the liquid is reduced by half.
3. Add the finely chopped capers and parsley to the reduced wine, shallot and butter mixture, and add another 2 tablespoons of butter. Cook until the butter is melted and the sauce has thickened slightly. Season with salt and pepper and more lemon to taste.
4. Pour the piccata sauce on top of the cooked fish steaks and enjoy! Sometimes the best food is the most simple.