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Piccata doesn't have to be a preparation for just chicken or veal. Amy sautés filets of flour-dusted barramundi then serves it with a sauce of white wine, lemon, butter, and capers. Vijay, Recipe Hunter

Vijay Nathan, NoshOnIt Recipe Hunter and Chef

THE RECIPE

Fish Piccata with Barramundi

Classic piccata with seafood.

You’ve heard of veal piccata…and chicken piccata…but fish piccata? Yes! While you have to be selective about what type of fish to use in this preparation, a mildly-flavored, firm-fleshed white fish like barramundi can rise to the occasion. Amy lightly dredges the fish in flour before sautéing it in olive oil. In the same pan, she creates a luscious sauce of white wine, butter, lemon juice and capers then pours it over the fish. Paired with simply roasted asparagus, the meal comes together at the same time for a simple, easy, and delicious weeknight meal.

THE CHEF

Amy Flanigan

Food Blogger, Videographer, Mommy, Lover of Cookies

Amy Flanigan from Very Culinary

I believe that food and cooking should be enjoyed and shared. And that almost everything in moderation won't hurt you!

Amy is the blogger, recipe developer, and cookie lover behind Very Culinary, where she shares her collection of easy and fun recipes. What we absolutely love about Amy’s style is how she makes her dishes approachable and simple while still keeping them diverse and inspired. You’ll find unique twists on family-favorites along with her own culinary creations to keep things interesting in the kitchen. Most of all, Amy is committed to doing all of this while making things from scratch and proving to us that handmade food doesn’t have to be difficult! More of a visual learner? Check out Amy’s YouTube Channel for recipes, tips, and even a few hilarious surprises.

Head over to Very Culinary and say hello to Amy on Twitter, Facebook, and Pinterest.