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Sole Piccata

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound boneless and skinless sole fillets
  • Sea Salt and Freshly Cracked Pepper to taste
  • ⅓ cup flour for dredging
  • 4 tbsp olive oil divided
  • ½ cup chicken broth or dry white wine
  • 2 tbsp fresh lemon juice
  • 2 tbsp small capers
  • 2 tbsp chopped fresh parsley
  • 2 tbsp butter

Instructions

    Cup of Yum
  1. Preheat the oven to 200 degrees. Line a baking sheet with a wire cooling rack.
  2. 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.
  3. Pour the flour onto a large plate, then season with a bit more sea salt and freshly cracked pepper; mix well.
  4. Dredge both sides of the fillets in the flour so they are lightly coated.
  5. 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.
  6. Remove from the pan and place on the prepared baking sheet, and place into the preheated oven.
  7. 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.
  8. Place the fish on the baking sheet and place it into the oven.
  9. Add the chicken broth to the hot pan and stir, scraping up the browned bits.
  10. Add the lemon juice and capers, then cook until reduced, about 2 minutes.
  11. Add the parsley and butter and stir until melted and well combined.
  12. Place the sole on a serving plate, then spoon the sauce on top of the fish. Serve immediately. Enjoy.