Charlotte Smythe’s Fish Piccata

By Charlotte Smythe

The number one rule when cooking with wine? Always use a bottle you would drink!

Serves: 4

Time: 20 mins

For this flavor-packed fish piccata recipe, Charlotte uses Domaine Curry’s Sauvignon Blanc and for the fish fillets, she chooses cod (but feel free to use your favorite catch!).

Get the recipe below!

Watch Charlotte make the dish →

Ingredients

4 small fish fillets (I use Cod but you can use your favorite catch)

Salt and pepper

¼ cup flour

½ tsp smoked paprika

3 tbsp unsalted butter, cubed and divided

1 tbsp olive oil

4 cloves garlic, finely minced

~ 1/3 cup white wine

½ cup chicken broth

Juice of ½ a small lemon

3 tbsp drained capers

2 tbsp freshly chopped parsley

Instructions

step 3

To begin, pat the chicken thighs dry and season with salt and pepper on both sides.

step 2

Add olive oil to a deep skillet over medium – high heat. Nestle the chicken in the skillet, skin side down and sear until browned, about 4 minutes. Flip the chicken and continue to cook for another 3 minutes. Remove the chicken from the pan and set aside.

step 3

Add the onion and bell pepper to the skillet and sauté until tender. Season with salt and pepper, then add the garlic to the pan and cook until fragrant.

step 4

Now, add the wine to the pan, stir and simmer until the wine reduced to about half.

step 5

Then, add the tomatoes, oregano, thyme, capers, broth, old bay, seasoning salt and pepper flakes to the pan, stir and bring to a simmer.

step 6

Return the chicken to the pan and simmer on medium – low for about 25 minutes until the chicken is cooked through. Optional: a few minutes before the chicken is done cooking, transfer the pan under the broiler and broil to crisp up the chicken skin.