Easy Filet of Sole Piccata
This fish dish is delicate, light, and melts in your mouth. I suggest serving it with rice pilaf and sauteed zucchini or garlic mashed potatoes and steamed broccoli. It calls for a petrale sole, but any flakey white fish can be substituted. Sand dabs, flounder, perch, or rock cod are good choices.
Equipment
- Large frying pan
- Pyrex dish
- Fishula (fish spatula)
- Wood spoon or spurtle
Ingredients
- 1 pound petrale sole filets (aprox. 2 filets per person, buy thick)
- 1/2 cup flour (your choice - organic, unbleached...)
- 1/2 tsp salt & fresh pepper to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter (will not burn)
- 1/4 cup capers
- 3/4 cup dry white wine (Chardonnay or Pinot Gregio is nice)
- 2 lemons juiced (about 1/4 cup)
- 2 tbsp parsley rough chop for garnish
Instructions
- *Measure out your ingredients and set aside before you begin cooking. This recipe is easy but requires precision of timing, so you want to be ready
- On a large plate combine the flour with salt & pepper, dredge the filets, shake off excess and set aside (or you can salt and pepper the fish, then dredge the fish in flour)
- Heat the skillet with the olive oil and one tbsp butter on med-high heat
- Add the filets to the skillet in batches, don't crowd the pan - about 2 minutes per side (should be golden brown on both sides)
- Using your fishula, remove the filets - plate and cover, or put in oven on 'warm'
- Add the white wine, let it come to a boil, scraping bits of fish with your spurtle or wood spoon - until it reduces down - about 1-2 minutes
- Add the lemon juice and capers, boil another minute
- Turn the heat to simmer - add the butter and keep stirring
- Turn to low, let the sauce continue to reduce and thicken about 2 minutes
- Pour the Piccata sauce over the filets and serve immediately
- Garnish with parsley
Notes
PURCHASE NOTE: These are a few of my favorite things
Nutrition
Calories: 320kcal
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