Sole Piccata

Sole Piccata

Sole Piccata

The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen's Fish Without a Doubt (Houghton Mifflin, 2008). See the recipe for Sole Piccata »Penny De Los Santos

The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen's Fish Without a Doubt (Houghton Mifflin, 2008). This recipe first appeared in our April 2014 issue.

Sole Piccata
The recipe for this pan-fried filet—finished with a white-wine–butter sauce laced with lemon, capers, and shallots—is great with any flaky white fish.
Yield: serves 4

Ingredients

  • 4 (6-oz.) skinless fillets grey or Dover sole, or any flaky white fish like turbot or tilapia
  • Kosher salt and freshly ground white pepper, to taste
  • 12 cup flour
  • 14 cup canola oil
  • 4 tbsp. unsalted butter
  • 1 large shallot, minced
  • 12 lemon, thinly sliced
  • 14 cup dry white wine
  • 2 tsp. capers

Instructions

  1. Pat fillets dry with paper towels and season with salt and pepper; dredge in flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over high heat. Cook 2 fillets, flipping once, until golden and cooked through, 3–4 minutes; transfer to two plates. Wipe skillet clean and repeat with remaining oil, 1 tbsp. butter, and fillets. Add 1 tbsp. butter, the shallot, and lemon to skillet; cook until shallot is soft, 1–2 minutes. Add wine; cook, scraping up browned bits from pan. Add remaining butter, the capers, salt, and pepper. Cook until sauce is slightly thick; spoon over fish.