Sole Piccata

Don’t you love petrale sole? Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market. A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!

Sole Piccata Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4.

This recipe calls for petrale sole, but any small flat fish fillet will work. Other good choices are flounder, fluke, small walleye or perch, rock cod, catfish or crappie. The recipe will work best with fillets that are 3/8-inch to 1/2 inch thick.

Have everything ready before you start cooking the fish, as the recipe comes together very quickly.

Yum

Ingredients

  • 1 pound thin, skinless fish fillets
  •  1 teaspoon salt
  • 1 teaspoon finely ground black pepper
  • 1/3 cup flour for dredging
  • 4 Tbsp olive oil
  • 1/2 cup dry white wine (such as Sauvignon blanc or pinot grigio)
  • 2 Tbsp lemon juice
  • 1/4 cup small capers
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp butter

Method

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1 Rinse the fish in cold water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. Then place the flour mixture in a long shallow bowl or dish. Dredge the fillets in the flour so that both sides are lightly coated.

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2 Heat the olive oil over medium-high heat in a large stick-free sauté pan. When the oil is hot (add a little pinch of flour to the oil, and if it sizzle immediately, you're ready), work in batches and place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed. Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven).

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3 Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil furiously for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute. Turn off the heat. Add 1 Tbsp of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter. Stir in half of the parsley and pour it over the fish. Sprinkle the fish with the remaining parsley. Serve at once.

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Links:

Cod Piccata, from Elena's Pantry

Sole Meuniere, from Leite's Culinaria

Sole Roulades, from La Tartine Gourmande

Sole Piccata on Simply Recipes

Showing 4 of 32 Comments

  • Debbie

    This is one of my favorites and this recipe is just what I need for after work cooking. Putting it on the menu for next Friday! I love the butter swirl you added. I can almost taste this sauce already.

  • Ann

    I just love capers in a white wine sauce like chicken picatta! Why not with fish, Cant wait to try it. Looks Great!

  • Judith

    I like drinking sauvignon blancs, and do not like chardonnays that much. However, when it comes to cooking, chards are better ($2 chuck is great). When I cooked this sauce with sauvignon blanc, it tasted thin and metallic. It is richer and rounder with chards.

  • Lori @ RecipeGirl

    Elise- this is totally going in my “to-try” file for dinners next week! I have some Meyer Lemons in my fruit basket, which can only make this even better, right?

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