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White Fish Piccata with Sauteed Artichokes and Spinach
with roasted broccoli

Active: 45 Total: 45

Chicken piccata is a classic dish that is known for its rich sauce of lemon, capers, parsley, and butter. This version has the same delicious sauce but is served over tender flaky fish for a lighter twist. This meal was last featured in 2021.



White Fish Piccata with Sauteed Artichokes and Spinach:
  • Garlic - 2 cloves , chopped
  • Parsley - 1 Tbsp , chopped
  • Fish, any flaky white variety - 4 filets (like tilapia, cod, or snapper)
  • Arrowroot powder - 1 Tbsp
  • Artichokes (14 oz / 397 g) - 1 can , drained
  • Oil, cooking - 3 Tbsp
  • Stock, any type - 1 cup
  • Lemon juice - 2 1/2 Tbsp
  • Capers - 2 Tbsp , drained
  • Butter - 2 Tbsp
  • Honey - 1/2 tsp
  • Baby spinach - 5 oz
Roasted Balsamic Broccoli (for 2 nights):
  • Broccoli florets - 2 lbs , chopped
  • Oil, cooking - 2 Tbsp
  • Vinegar, balsamic - 4 tsp
  • Red pepper flakes (opt) - 1/2 tsp


  1. Broccoli / Garlic / Parsley - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Fish - Rinse and pat dry. Season with some salt and pepper. Evenly sprinkle fish on both sides with arrowroot powder. (Can be done 1 day ahead)

  3. Artichokes - Drain.

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  1. Heat oven to 425F / 218C.

  2. Toss broccoli with cooking oil (portion for broccoli), balsamic vinegar, red pepper flakes, and some salt and pepper. Spread out on a sheet pan and roast for 20 minutes, shaking pan halfway through cooking. This makes enough for 2 nights; reserve half if making Tuesday's meal.

  3. Meanwhile, heat a nonstick pan or skillet with cooking oil (portion for fish) over medium-high heat. Working with one piece of fish at a time, place fish in the skillet and sear on each side until golden brown, ~2 minutes per side. (If not all of the fish will fit in the pan at once, cook it in batches, adding more oil as needed).

  4. Transfer cooked fish to a plate and set aside. Keep pan over heat.

  5. To heated pan, slowly add stock and garlic, scraping up any browned bits on the bottom of the pan. Bring to a simmer. Simmer until sauce thickens slightly, 1 to 2 minutes.

  6. Whisk in lemon juice, capers, butter, honey, and parsley. Add artichoke hearts and spinach and saute until spinch is wilted, 1 to 2 minutes. Taste and season with some salt and pepper.

  7. Spoon artichoke hearts and sauce over fish. Enjoy with roasted broccoli.



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