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Sole Piccata

Sole Piccata

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
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  • 1 lb Skinless sole fillets
  • 1/3 cup All-purpose flour
  • 1 tsp Kosher salt
  • 1 tsp Ground black pepper
  • 4 tbsp Extra virgin olive oil
  • 1/2 cup Dry white wine
  • 2 tbsp Lemon juice
  • 1/4 cup Small capers
  • 2 tbsp Butter
  • 1/4 cup Fresh parsley, chopped


  1. Rinse the fish and pat them dry with a paper towel. Combine the flour, salt and pepper and place in a long shallow dish. Dredge the fillets in the flour mixture so that both sides are evenly coated.
  2. Heat the oil in a sauté pan over medium-high heat. Once the oil is hot, place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Work in batches so as not to overcrowd the pan.
  3. Remove the browned fish from the pan and place on a paper towel-lined plate.
  4. Add the white wine to the pan and use a spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil for a couple of minutes, then add the lemon juice and capers and boil for another minute.
  5. Turn off the heat and stir in one tbsp butter until it melts, then repeat with the other tbsp.
  6. Stir in half of the parsley and pour the sauce over the fish. Sprinkle the remaining parsley over the fish and serve immediately.


Recipe adapted from