Sole Piccata
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Sole Piccata
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 pound sole fillet boneless and skinless
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ⅓ cup flour for dredging
- 4 tbsp olive oil divided
- ½ cup chicken broth or dry white wine
- 2 tbsp lemon juice fresh
- 2 tbsp capers small
- 2 tbsp parsley chopped, fresh
- 2 tbsp butter
Instructions
- Preheat the oven to 200 degrees. Line a baking sheet with a wire cooling rack.
- Rinse the fish in cold water and pat them dry; season both sides of the fish with sea salt and freshly cracked pepper, to taste.
- Pour the flour onto a large plate, then season with a bit more sea salt and freshly cracked pepper; mix well.
- Dredge both sides of the fillets in the flour so they are lightly coated.
- Heat half the olive oil in a large skillet over medium-high heat. Once the pan is HOT, add half of the fish fillets. Cook for 2 minutes, then carefully flip with a spatula; cook for another minute.
- Remove from the pan and place on the prepared baking sheet, and place into the preheated oven.
- Add the remaining oil to the hot skillet, then add the remaining sole and cook for 2 minutes before flipping and cooking for another minute, or until cooked through.
- Place the fish on the baking sheet and place it into the oven.
- Add the chicken broth to the hot pan and stir, scraping up the browned bits.
- Add the lemon juice and capers, then cook until reduced, about 2 minutes.
- Add the parsley and butter and stir until melted and well combined.
- Place the sole on a serving plate, then spoon the sauce on top of the fish. Serve immediately. Enjoy.
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