Haddock Piccata

Servings 4 servings


  • 2 lbs haddock, can use other white fish
  • 1 large lemon
  • 1/2 stick butter
  • 1/2 cup olive oil
  • flour to coat fish
  • 12 ounces mushrooms, sliced, optional
  • 2 cloves garlic
  • salt and pepper to taste
  • 2 tbsp dried parsley
  • 1 cup fish or chicken stock


  • In large fry pan, slowly melt butter and oil together, add mushrooms, garlic cloves and 1/2 cup of the stock, gently simmer. While this is cooking, cut fish fillet into serving size pieces, rinse and pat semi dry. Then roll in seasoned flour (salt, pepper and parsley). When mushrooms are cooked, remove and reserve. When garlic's soft, mash with a fork; leave in pan. Place floured pieces into pan and sauce turning over once. As the fish is cooking squeeze half the juice of lemon over it. When fish is cooked place in warm serving dish. Bring pan juices to high heat, return mushrooms to pan, add the rest of the stock and the of remaining lemon juice. Keep on high heat and stir constantly until mixture becomes steamy. Then pour over fish and serve.


Vintage Harbor Fish Market recipe, circa 1980
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