Sole Piccata

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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

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  • 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.

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

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.

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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.

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Let the wine boil furiously for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute.

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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

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Showing 4 of 33 Comments

  • Sonia

    I made this recipe today and it came out delicious. Next time I make it, I will try to make more sauce. My husband and I loved it!

  • Nikita

    What if you have a thicker chunk of Halibut? Just adjust the cooking time?

  • Stash

    Made this for dinner last night. We used olive oil all the way through instead of butter and it was still outstanding!!! I kept saying “wasn’t that just perfect fish?” over and over until my SO told me to can it! ;-) But it truly was PERFECT! Thank you for a great recipe!

  • Dana @ Foodie Goes Healthy

    This recipe looks divine exactly as written. However, I don’t have any butter or white flour (only whole wheat) in the house because I don’t usually cook with those ingredients. Has anyone tried these adaptations with any success? My kids like sole, and I think they will really like this recipe.

  • Peter

    When you have lemons, make piccata. I used plaice filets, which are perfect for this. It’s a sustainable and wild caught fish, not farmed. After sautéing the fish, I poured off the excess oil. I thinly sliced a lemon and after adding the wine to deglaze the pan, I added the lemon slices. This give an additional tang to the sauce and the lemon slices are delicious. The rest of the recipe followed. It was delicious.

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