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Sole Piccata
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Sole Piccata

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Wire Cooling Rack
  • Large skillet

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.