Sole Piccata

Leanne D.


This is a recipe I received in my inbox this morning from Saveur Magazine.I liked a lot of their recipes and this looks so good,I decided to make it for dinner today.I had all the ingredients except sole,but I did have rockfish.And I wanted to do something with it besides fry it.


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4 (6oz) skinless fillets dover sole,or any flaky white fish
salt & pepper to taste
1/2 flour
1/4 c canola oil
4 tablespoons unsalted butter
1 large shallot,minced
1/2 lemon,thinly sliced
1/4 c dry white wine
2 teaspoons capers

How to Make Sole Piccata


  • 1Pat fillets dry with paper towels and season with salt and pepper; dredge in flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over high heat. Cook 2 fillets, flipping once, until golden and cooked through, 3–4 minutes; transfer to two plates. Wipe skillet clean and repeat with remaining oil, 1 tbsp. butter, and fillets. Add 1 tbsp. butter, the shallot, and lemon to skillet; cook until shallot is soft, 1–2 minutes. Add wine; cook, scraping up browned bits from pan. Add remaining butter, the capers, salt, and pepper. Cook until sauce is slightly thick; spoon over fish

Printable Recipe Card

About Sole Piccata

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy

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