Sole Piccata
Delightfully light yet bursting with bold flavors, Sole Piccata is the ultimate seafood dish for an elegant dinner or a quick weeknight meal. Featuring tender, flaky sole fillets coated in a golden crust, the recipe shines with a tangy, buttery lemon-caper sauce infused with dry white wine and fresh parsley. Ready in just 25 minutes, this classic Italian-inspired dish strikes the perfect balance between simplicity and sophistication. Serve it with steamed vegetables, fluffy rice, or artisan bread to soak up the luscious sauce, and garnish with fresh lemon slices for an added touch of brightness. Perfect for seafood lovers, Sole Piccata is sure to impress your guests or elevate any family meal.
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Recipe Information
Ingredients
- 4 pieces Sole fillets
- 0.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.25 cups Lemon juice
- 0.25 cups Chicken broth
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley (chopped)
- 4 slices Lemon slices
Instructions
Rinse the sole fillets under cold water and pat them dry with a paper towel.
In a shallow bowl, combine the all-purpose flour, salt, and black pepper. Dredge each sole fillet in the flour mixture, ensuring a thin, even coating. Shake off any excess flour.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Once the butter has melted and the skillet is hot, add the sole fillets to the pan. Cook for 2-3 minutes on each side, or until the fish is golden brown and cooked through. Remove the fillets from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to medium-low and add the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Stir in the lemon juice, chicken broth, and capers, letting the mixture simmer for 2-3 minutes to reduce slightly.
Whisk in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.
Return the cooked sole fillets to the skillet, spooning the sauce over the fish. Allow them to heat through for about 1-2 minutes.
Garnish with chopped parsley and lemon slices before serving.
Serve the Sole Piccata hot with a side of steamed vegetables, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
