Easy Orange Roughy Piccata

Easy Orange Roughy Piccata

4 portions Orange Roughy about 5-6 oz. each
½ cup Flour
½ cup White Wine
¼ cup lemon juice
¼ Capers
2 Tbsp. Butter
2 Tbsp. Chopped Parsley
Salt and Pepper to taste
Olive oil for cooking


Lightly season Roughy with salt and pepper then dredge in flour, shaking off excess

In a large skillet over med heat, preheat enough oil to lightly coat the bottom of the pan

 Sauté fillets until cooked through and lightly browned, about 2-3 min per side

Remove the fillets and set aside on platter

Deglaze pan with wine and reduce slightly, then add lemon juice and capers

Turn off heat, add butter and parsley, stir to combine, then pour over fillets

Serve with rice pilaf and fresh sautéed veggies