Sole Piccata Recipe

Name: Sole Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs sole fillets; salt; fresh ground black pepper; soy flour, for dusting; 1/4 cup extra virgin olive oil; 2 tablespoons butter; 1 tablespoon minced shallot; 1 garlic clove, minced; 1/2 cup white wine; 2 tablespoons capers; 2 tablespoons lemon juice; 1 tablespoon chopped fresh Italian parsley; 4 sprigs parsley (to garnish)

Servings: persons

1 1/4 lbs sole fillets
salt
fresh ground black pepper
soy flour, for dusting
1/4 cup extra virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot
1 garlic clove, minced
1/2 cup white wine
2 tablespoons capers
2 tablespoons lemon juice
1 tablespoon chopped fresh Italian parsley
4 sprigs parsley (to garnish)

1
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.
2
In the same skillet, heat the butter, add the shallots and garlic. Saute 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.
3
*Suggestion: Use the same wine to enjoy with dinner -- Pinot Grigio.
4
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.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 lbs sole fillets, salt, fresh ground black pepper, soy flour, for dusting, and more.

Yes, Sole Piccata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sole Piccata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions