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Most of us first encounter piccata sauce served atop veal or chicken. The sauce’s bright, briny, and buttery flavors work well with fish too—particularly salmon or any mild white fish. This preparation couldn’t be simpler: We combine wine and capers in a pan, reduce the liquid, then add olive oil, butter, and lemon juice, and season with salt and pepper. Piccata dishes are traditionally topped with parsley; we like to quickly wilt fresh parsley leaves right in the pan. Serve over <a href="https://www.chefsteps.com/recipes/fish-roulade">Fish Roulade</a> for a light meal that’s at once elegant and approachable.