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Chef Dad’s Fish Filet Piccata


-12 oz. flounder or other mild white fish - 1/2-inch thick, cut into four (3 oz.) pieces (skin removed)
-1 cup all-purpose flour
-2 tbsp. olive oil
-4 tbsp. butter
-1/4 cup Chardonnay wine
-1/4 cup chicken stock
-1/4 cup lemon luice (about one large or two small lemons)
-1/4 cup capers (optional - rinsed and chopped)
-Salt and pepper


1. Wrap your filets in paper towels then press down lightly. Discard the paper towels then lay the filets on your cutting board. Sprinkle with a few pinches of salt and pepper on both sides. Put the flour in a large plastic zipper bag then add one piece of fish. Shake lightly to coat the fish with the flour. Remove from the bag and shake off excess flour from each piece. Put pieces on a plate and set aside.

2. Heat a large frying pan over medium heat then add your olive oil and butter. When bubbling, add all pieces of fish and fry for two to three minutes per side until golden brown. Remove from the pan and set on a clean plate while we cook the sauce in that same pan. Don’t clean out that pan because we need those scrapings.

3. Keep the heat at medium and now add the wine, chicken stock, lemon juice and capers. Use a whisk to mix all the ingredients well. Once all the ingredients have come to a simmer, lower the heat to medium low then add all the fish back into the pan. Cook the fish in the sauce for about one minute turning them over once. Put the fish on your plates then spoon your sauce over the top and serve. This recipe makes four servings.

Cook’s Notes: A great side dish for this recipe could be asparagus, rice or just a nice baked potato. If you don’t want to add the wine, simply increase the amount of chicken stock from 1/4 cup to 1/2 cup.

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Dr. Art Mollen

16100 N. 71st St.
Scottsdale, AZ 85254

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