This savory one-skillet lemon fish piccata is made all in one skillet and couldn’t be easier! Perfect for weeknights and the leftovers save well for lunch the next day. It’s gluten free, paleo, Whole30 compliant and keto friendly.
Did you know my recipe for lemon chicken piccata has been the most popular recipe on this site since it was posted over a year ago?
It’s one of my favorite recipes too, so I’m not surprised! I decided to create a spin on it using fish and it was a huge success with my family – even the picky eaters!
I swapped out a creamier lemon sauce for a light lemony sauce that goes so perfectly with the fried white fish fillets.
It’s an under-30-minute dinner that goes with any veggie side dish you like, and you can also make some pasta or rice for the kids, which is typically what I do to “sell” them on things they might think they won’t like!
What You Need to Make Paleo Fish Piccata
The ingredients you’ll need are simple and more minimal than many of my recipes. Here’s everything you’ll need to prepare the fish piccata:
- white fish fillets, like tilapia
- sea salt and black pepper
- blanched almond flour
- tapioca flour
- avocado oil or olive oil
- ghee
- fresh garlic
- onion
- chicken bone broth, or low sodium chicken broth
- lemons
- capers
- parsley for garnish
How to Make Paleo Fish Piccata
Pat the fish dry, then season all over with salt and pepper. Combine both flours in a large shallow bowl. Dredge the fish lightly in the flour mixture, shaking off the excess.
In a large nonstick skillet, heat 2 tablespoons of oil and 1 tablespoon of ghee over medium high heat. Add 2 fillets and cook until opaque in the center, 2 to 4 minutes per side, depending on thickness, adjusting the heat as necessary to avoid burning.
Transfer the fish to a plate and cover to keep warm. Wipe the skillet clean, then add 1 tablespoon of ghee to the skillet over medium heat. Once melted, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Set the lemon slices aside with the fish.
Add the onions to the skillet and stir until softened, about 1 minute, then add the garlic and cook another 30-60 seconds.
Stir in the broth, capers and lemon juice. Cook for bout 3 minutes to reduce the mixture by half, then add in the remaining 1 tablespoon of ghee and simmer until the sauce thickens slightly, about 1 minute.
Return the fish to the skillet to warm, about 30 seconds, then remove from heat. To serve, top fish with lemon slices, spoon the sauce over the top and garnish with parsley.
What To Serve with Paleo Fish Piccata
I love serving this over sautéed cauliflower rice to keep it both Whole30 compliant and keto friendly. Zoodles are also good!
You can also go with a side of sautéed spinach or kale or roasted broccoli or brussels sprouts. A mix of cauliflower rice plus your favorite veggies is also delicious.
If you want to keep the recipe paleo but don’t need it to be Whole30 compliant or keto, serving a grain free pasta like Jovial Foods would be perfect!
The finished dish is just so, so tasty! Lots of lemon and garlic, a light lemony sauce, and flaky, flavorful fish. It’s everything you could ask for in fish piccata!
Okay, go grab your ingredients and your favorite big skillet because it’s time to make this Paleo fish piccata – let’s go!
Paleo Fish Piccata {Whole30, Keto}
Paleo Fish Piccata {Whole30, Keto}
Ingredients
- 1 1/2 lbs white fish fillets like tilapia
- Sea salt and black pepper
- 1/4 cup blanched almond flour
- 2 Tbsp tapioca flour
- 2 tbsp avocado oil or olive oil
- 3 tbsp ghee divided
- 3 cloves garlic minced
- 1/4 cup chopped onion
- 1 cup chicken bone broth or low sodium chicken broth
- 2 lemons 1 lemon sliced and 1 juiced (about 2 tbsp)
- 2 tbsp capers drained
- Sea salt and black pepper to taste
- Chopped parsley for garnish
Instructions
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Pat the fish dry, then season all over with salt and pepper. Combine both flours in a large shallow bowl. Dredge the fish lightly in the flour mixture, shaking off the excess.
-
In a large nonstick skillet, heat 2 tbsp of oil and 1 Tbsp ghee over medium high heat Add 2 fillets and cook until opaque in the center, 2 to 4 minutes per side, depending on thickness. Transfer the fish to a plate and cover to keep warm.
-
Wipe the skillet clean, then add 1 tbsp. ghee to the skillet over medium heat. Once melted, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Set the lemon slices aside with the fish.
-
Add the onions to the skillet and stir until softened, about 1 minute, then add the garlic and cook another 30-60 seconds.
-
Add the broth, capers and lemon juice. Cook for bout 3 minutes to reduce the mixture by half, then add in the remaining 1 tbsp of ghee and simmer until the sauce thickens slightly, about 1 minute. Return the fish to the skillet to warm, about 30 seconds, then remove from heat. To serve, top fish with lemon slices, spoon the sauce over the top and garnish with parsley. I love serving the fish piccata over sautéed cauliflower rice. Enjoy!
Nutrition
Want More Paleo and Whole30 One-Skillet Recipes? Try One of These!
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Great recipe, do you think you might be doing any air fryer recipes?
Well, that’s a superb article! Thank you for this great information, you write very well which I like very much. I am really impressed by your post.
Amazing recipe that I did with Salmon! I’ll do it again for sure!
Thanks 😀
Can I give this one 7 stars?! This was soooo good, I almost couldn’t stop eating it. I love all things lemon, so this was perfect for me. Didn’t change a thing! Keep ’em coming!
Looks delicious! We have an almond allergy, what can I use instead of the blanched almond flour? I have never made a recipe of your that we didn’t LOVE!
I cannot fix fish and I will keep this one to cook again, and again. Loved it.
I should have said I do not prepare fish because it never comes out good! I paired this with a baked sweet potatoe and some green beans almondine! sooooooo good and i love capers. your recipes are so easy and so tasty!
My husband enjoys my Cooking. But thus he said was the best fish I’ve ever made! So thank you!! We paired it with roasted asparagus and it was fantastic and super easy! I subbed the almond flour and tapioca with GF flour and used olive oil instead. Was fabulous!!!
One word: AMAZING! and easy! I used Tilapia. I started Paleo about 2 1/2 weeks ago and am looking for great recipes. This one hit it out of the ball park. I’m stalking my pantry with almond flour, ghee, olive oil, avocado oil and more… I love to cook…so I’ll be trying another one of your recipes soon…..
Perfect recipe and tasted so good . Thank you so much for such an amazing and easy recipe .
Easy and delicious, thanks for sharing! I made this with mahi filets.
Made this w/haddock and, as I was preparing the dish, my husband wanted to eat the fish without the sauce. I said, “no! you’ve got to wait for the finished product.” (He can be such a picky eater!!) Well, he wasn’t happy but, he waited and… a big chef’s kiss to you!! We both really loved this recipe. We are avoiding grains but, boy oh boy, would a hunk of Italian bread been helpful to soak up the leftover sauce. Ugh!!
Fudged it a little for Keto but it turned out beyond excellent! Thanks for the recipe.
I didn’t use almond and tapioca flour and substituted Isopure protein powder. It was so crispy and delicious and the lemon sauce is sublime. I’ve already made it twice in one week!