Haddock Piccatta Recipe by Terri Lafferty

“Piccatta” actually refers to a preparation method first developed in Italy’s Milanese region using veal, where the meat is sliced, coated and sautéed. While the best-known variation is Chicken Piccatta, when you live in Essex and have shuffled from surf to sand “down river” as many summers as Terri has, you’re well-versed at considering the many innovative ways to link sea and shore.

Haddock Piccatta Ingredients

½ to ¾ cup all-purpose flour

1 egg

woodmans haddock piccatta


2 tablespoons olive oil

1 clove garlic (chopped)

1½ pounds haddock, skin off

Juice of 2 to 3 lemons

½ cup white wine

1 tablespoon capers

Salt and pepper to taste

Feta cheese (optional)

How to Make Haddock Piccatta

Place flour on a plate and add salt and pepper. In a short-sided vessel (such as a quiche dish) scramble the egg with a splash of milk. Cut the haddock into pieces about 6 inches in length. Dip it into the egg mixture and then flour both sides. Heat olive oil and garlic in a large skillet. Gently place the haddock into hot skillet. Cook on one side until lightly browned, flip, and then squeeze lemon juice over haddock while cooking. Flip again and squeeze more lemon juice over this side.

Once the fish is thoroughly cooked, place on a plate and keep warm. Add the capers, the wine, and lemon juice to hot skillet. Simmer and stir for 1 to 2 minutes. Remove the haddock from the oven and pour wine mixture over it. Sprinkle with feta cheese if desired. Serves 4.

Recipe Notes: Kalamata olives can be used in place of capers, if you wish. This is nice paired with wild rice, mashed potatoes, or over pasta.

After this delicious haddock piccatta dinner with your loved ones, check out our new cookbook for more tasty recipes!

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