Sole Piccata

"I order this out whenever possible and finally found this recipe for home use. Elegant and easy."
 
Sole Piccata created by kennymac809
Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Season the fillets with salt and pepper. Dust lightly with the soy flour. In a large skillet heat the Colavita Extra Virgin Olive Oil over moderately high heat; add the fillets slowly in batches without crowding the skillet. When the fillets are lightly browned on one side, turn them over and brown the other side. Transfer to a warmed platter, but do not stack the fillets on top of each other. Keep the fillets warm while you make the sauce.
  • In the same skillet, heat the butter, add the shallots and garlic. Sauté until golden then deglaze the skillet with the wine, scraping up any bits. Add the capers, lemon juice, pepper, chopped parsley and heat through, reducing slightly. Pour the sauce over the fish and serve garnished with the parsley.
  • *Suggestion: Use the same wine to enjoy with dinner -- Pinot Grigio.
  • The soy flour in this recipe actually gives the sole fillets, I think, a lighter flavor. Be sure your parsley is the flat leafed Italian or European version only.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@KathyRose in RI
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Kathleen J Turner
    Absolutely delicious. I added more butter to have more sauce to pour over macaroni pasta.
     
  2. PaulaG
    This is an excellent recipe. I did make a couple of adjustments by using flounder fillets for the fish and chicken stock in place of the wine. The flour was a brown rice blend. It was served with a wild rice blend and steamed broccoli for a wonderfully quick meal.
     
  3. BecR2400
    I've been trying to eat more fish lately--and this recipe is a winner! Have made with Tilapia, Sole, and cod--all great thnx for sharing! :D
     
  4. mplsgirl
    I love this recipe. I've used it several times - it's quick, easy, and very flavorful. Anything with capers and lemon, and I'm sold! Thanks for the recipe!
     
  5. Koechin Chef
    5 stars! Made for PAC 2009. I used Tilapia. Looked fresher and was quite a bit cheaper. I used rice flour for the dusting, which I use quite a bit and White Vermouth for the wine.I use it in all recipes calling for white wine. This recipe is a KEEPER. Thanks.
     
Advertisement

Find More Recipes