This Easy Fish Piccata is a simple, flavorful meal that brings fresh ingredients together in a way that feels balanced and satisfying. Made with flaky white fish, lemon juice, capers, and olive oil, it’s a dish that highlights real, whole foods without overcomplication.
White fish like haddock is naturally rich in lean protein and contains essential nutrients like vitamin B12, selenium, and iodine, which support energy metabolism and thyroid function. Cooking with olive oil instead of butter adds monounsaturated fats—known to support heart health and reduce inflammation—while capers and lemon bring brightness and depth to the dish. A light dredge in gluten-free flour helps create a crisp texture without overpowering the fish.
This version of piccata skips dairy and keeps ingredients simple, making it accessible for a variety of eating styles while still staying true to the bold, zesty flavors that define the classic recipe. It’s easy to prepare, quick to cook, and pairs well with vegetables, gluten-free grains, or whatever you have on hand.
Whether you’re cooking for yourself or for others, this meal offers a thoughtful way to enjoy fresh ingredients that nourish without needing to label the experience. It’s just good food—simple, vibrant, and made to share.
Recipe
Serves 4
1 lb. (450g) haddock filet (or other thin white fish)
1 tsp. dried oregano
1 tsp. paprika
¾ tsp. garlic powder
4 tbsp. gluten-free all-purpose flour (for dredging)
4–5 tbsp. extra virgin olive oil (divided)
Juice of 2 lemons
4 fl oz. (120 ml) chicken stock
4 tbsp. capers, drained
Fresh chopped parsley, for garnish
Salt and pepper, to taste
How to Prepare
Season the fish with salt and pepper. In a small bowl, mix the oregano, paprika, and garlic powder, and rub it over the flesh side of the fish.
Dredge the fish lightly in gluten-free flour, shaking off any excess.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Sear the fish for 2–3 minutes per side, or until golden and flaky. Transfer to a plate lined with a paper towel.
Lower the heat, add another tablespoon of olive oil to the same pan, then stir in the lemon juice, chicken stock, and capers. Simmer for 1–2 minutes to reduce slightly.
Return the fish to the pan and gently spoon the sauce over it to reheat.
Serve hot, garnished with chopped parsley.
