sole piccata
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.
prep time
cook time
method
Saute
yield
4 serving(s)
Ingredients
- - 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
-
Step 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
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