Sole Piccata
I made this easy sole piccata recipe from Simply Recipes that looked perfect. I adapted it a little by using chicken broth instead of wine because that’s what I had on hand, and using less oil and capers to suit our tastes. This easy sole recipe was simple to prepare but tasted gourmet, and my whole family LOVED it. This sole piccata paired nicely with white cheddar mashed potatoes and sautéed asparagus.
Sole Piccata
Ingredients:
- 1 lb of 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 fresh parsley, chopped
- 2 tbsp butter
How to Make Sole Piccata
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.
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
- 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.
I love piccata…chicken or fish! Your sole piccata looks so beautiful and tasty.
This whole meal looks delicious, Pam! I love chicken piccata, so I know I will love this!
Great presentation Pam. Since fish with lemon/butter/caper sauce is a big favorite here, I know I would really enjoy this. Next time, I think I’ll use your recipe.
I never thought of doing fish picatta style, even thought I love Chicken Picatta! It looks beautiful. And, seriously, if you find Better than Bouillon Clam Base, buy some and use it in place of chicken base when you’re making fish. It’s wonderful.
My favorite way to prepare chicken cukets and fish fillets. Looks like a lovely dinner for your family.
This looks so good. Too funny, I was just thinking that I need to make your Chicken Piccata recipe. Thanks for this new twist on a favorite classic!
Piccata, mashed potatoes and asparagus~ It is a wonderful meal~ [You have fried the fish so well!!!!!!!!]
Pam, looks like a lovely meal! I rarely cook fish myself, but I would definitely order this out. I think I could manage this, though, in spite of my aversion to cooking fish. And I’ve always thought mashed potatoes the perfect accompaniment to piccata. One restaurant we like that makes a good piccata serves it with angelhair pasta, but I always ask them to substitute mashed potatoes.
Healthy, light and delicious. Great meal Pam. Blessings, Catherine
I’m such a sucker for piccata. Love that lemon and caper sauce!