Piccata is an Italian preparation of fish or thinly pounded meat that’s been dredged in flour, then sautéed with a lemon and parsley sauce.
½ cup grape tomatoes
⅙ bunch parsley
10 ounces tilapia
1 cup orzo
3 tablespoons flour
3 packets butter, divided
2 tablespoons white wine
2 tablespoons capers
What You Need At Home
2 teaspoons olive oil
Bring a medium pot of water to a boil over high heat. Rinse tomatoes and halve. Rinse parsley and roughly chop leaves, discarding stems. Halve lemon.
Rinse tilapia and pat dry with paper towel.
2. Cook Orzo
Add orzo and a pinch salt to pot of boiling water. Cook until al dente, about 8 minutes. Drain and transfer to a large bowl. Add tomatoes, parsley, and 1 teaspoon olive oil and stir to combine. Taste and add salt and pepper as needed. Set aside.
3. Dredge Tilapia
While orzo cooks, place flour on a plate or in a large shallow bowl and season with salt and pepper. Season tilapia on both sides with salt and pepper. Add tilapia to flour and dredge, pressing to adhere on both sides. Shake off any excess.
4. Cook Tilapia
Heat 1 packet butter and 1 teaspoon olive oil in a medium pan over medium-high heat. When butter is foamy, add tilapia and cook until opaque and flakes easily, 2-3 minutes per side. Remove from pan and set aside.
5. Make Sauce
Add white wine, capers, and juice of 1 lemon to pan from tilapia over medium heat and cook to warm through, about 30 seconds. Remove pan from heat and stir in remaining butter to melt. Taste and add salt and pepper as needed.
Sliding a toothpick or cake tester into fish is an easy way to test for doneness without slicing into it. If it moves without resistance, your fish is ready!