Go Back
–+ servings
An image of sole piccata fillets on a large white plate with a fish spatula to the right and a white and yellow napkin to the left.

Sole Piccata

Jenny Shea Rawn
This easy sole piccata recipe features delicate grey sole in a bright lemon butter caper sauce. Ready in 20 minutes, it’s the perfect quick and healthy seafood dinner.
Print Recipe Pin Recipe
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 351 kcal

Equipment

  • 1 large skillet
  • 1 shallow dish for dredging
  • 1 tongs or fish spatula
  • 1 measuring cups
  • 1 measuring spoons

Ingredients
  

  • 1.5 lbs grey sole fillets patted very dry
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup whole wheat flour
  • 2 tbsp olive oil
  • 3 tbsp salted butter divided
  • 1 shallot small size, finely minced
  • 1/2 cup dry white wine* like Sauvignon Blanc or Pinot Grigio
  • 1/2 cup low sodium seafood stock or chicken stock
  • 1 lemon juice of half the lemon and zest of the whole
  • 2 tbsp capers drained
  • 2 tbsp parsley finely chopped

Instructions
 

  • Preheat oven to 200 degrees F. Pat fillets very dry; season lightly with salt and pepper. Place flour in a shallow dish; lightly dredge each fillet, shaking off excess.
  • Heat olive oil in a large non-stick skillet over medium-high heat. Add the fillets and cook 2–3 min per side, until lightly golden and just cooked through. Transfer to a plate. If your skillet is not large enough and you need to cook the fillets in batches, keep the cooked fillets on a plate in the preheated oven to keep warm.
  • Add 2 tbsp butter and shallot to the same skillet over medium heat. Cook about 1 minute, until fragrant and softened. Increase heat, add white wine and broth; simmer until reduced by about half, scraping up any browned bits from the pan. Remove from heat. Add lemon juice, capers and remaining tbsp butter. Whisk well. Spoon the sauce over the top or place the fish back into pan with sauce. 
  • Sprinkle with parsley and lemon zest. Serve.

Notes

* Broth can be substituted for the wine, if preferred (so in total, you'd use 1 cup of broth versus 1/2 cup wine 1/2 cup broth). 

Nutrition

Calories: 351kcalCarbohydrates: 16gProtein: 24gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 99mgSodium: 417mgPotassium: 448mgFiber: 3gSugar: 2gVitamin A: 501IUVitamin C: 18mgCalcium: 69mgIron: 1mg
Keyword sole piccata
Tried this recipe?Let us know how it was!