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Sole Piccata
Sole Piccata
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and delicious Sole Piccata recipe: Sole fillets cooked in flour, olive oil, white wine, and lemon juice for a classic dish ready in just 20 minutes!
Ingredients:
  • 1 pound thin, skinless fish fillets
  • 1 teaspoon finely ground black pepper
  • 1/3 cup flour for dredging
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup dry white wine (such as Sauvignon blanc or pinot grigio)
  • 2 tablespoons lemon juice
  • 1/4 cup small capers
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter
Instructions:
  • Coat the fillets in flour by gently patting them dry and then dipping them in a mixture of flour, salt, and pepper until lightly coated on both sides.
  • Sear the fillets to golden perfection: In a large non-stick saute pan, heat olive oil over medium-high heat. Test the oil's readiness by sprinkling in a little flour; it should sizzle right away. Cook the fish fillets in batches in a single layer until golden, around 2 minutes per side. Add additional oil if necessary.
  • Transfer the fish to a paper towel-lined plate: After achieving a golden brown color on both sides, transfer the fish fillets from the pan to a paper towel-lined plate (or place them in a 200°F oven to keep warm).
  • Pour white wine into the pan and scrape up the flavorful browned bits with a wooden spoon.
  • Once the wine reduces greatly after boiling vigorously for a minute or two, stir in the lemon juice and capers. Boil for another minute.
  • Add 1 tablespoon of butter to the pan off the heat, swirling constantly until melted. Repeat with the remaining tablespoon of butter.
  • Garnish: Stir in half of the parsley into the dish and drizzle it over the fish. Sprinkle the remaining parsley on top. Serve immediately. Enjoy the dish and please consider leaving a star rating below!

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