Easy Orange Roughy Piccata

Serves 4


4 ea. 5-6oz Orange Roughy portions
½ cup flour
½ cup white wine
¼ cup fresh lemon juice
¼ capers
2 Tbsp. butter
2 Tbsp. fresh parsley, chopped
salt and pepper, to taste
olive oil for cooking

Cooking Instruction:

  1. Lightly season Orange Roughy with salt and pepper then dredge in flour, shaking off excess
  2. In a large skillet over medium heat, preheat enough oil to lightly coat the bottom of the pan, and then add in your fillets
  3.  Cooked for about 2-3 minutes per side. The color should be a light golden brown
  4. Remove the fillets and set them aside on a platter
  5. Deglaze pan with wine and reduce slightly, then add lemon juice and capers
  6. Turn off the heat, add butter and parsley, stir to combine, then pour over fillets
  7. Serve with rice pilaf and fresh sautéed veggies