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Tangy & Delicious Sole Picatta

Feb 2, 2015 | 1 comment

Veal or chicken picatta are very typical dishes to find at Italian restaurants, and the secret to their greatness is the salty-sweet flavors that come from lemon and capers. Capers are the berry of the caper bush, and are typically pickled. They are carried in most grocery stores, usually in a glass jar in brine.

jar of capers

This recipe for sole picatta is made with petrale sole filets, that really delicate white fish that everyone loves. This ends up to be a light dish with lots of flavor, that is also very quick to make. It’s the perfect recipe for a weeknight when you don’t have a lot of time. Serve with some white and wild rice, and a steamed vegetable like green beans, asparagus or broccolini. Serves 2, but can easily be doubled.

2 petrale sole filets, 1/3 to 1/2 pound each
1/4 cup flour
salt & pepper
1 Tbsp olive oil
3 Tbsp butter, divided
1 large shallot, finely diced
1 clove garlic, minced
1/2 cup dry white wine, preferably chardonnay
juice of 1/2 lemon
3 Tbsp capers, drained
3 Tbsp minced parsley, divided

Put the flour, salt & pepper in a ziploc bag and shake to blend. Add the fish filets and gently shake bag to fully coat the fish. In a large skillet, heat the olive oil and 1 Tbsp of the butter over medium high heat. When the butter is melted and foaming, remove the fish from the flour and lay in the pan. Cook 2-3 minutes per side until nice browned and cooked through. Remove to a plate and tent with foil to keep warm while you make the sauce.

In the same skillet (do not clean it), add 1 Tbsp butter, and add the shallots and garlic. Saute until shallot is lightly browned, about 3-4 minutes. Add the white wine, turn heat to high, and cook until reduced by about half, approximately 3 minutes. Add the lemon juice, capers and parsley and continue to simmer another minute. Taste for seasoning and add salt & pepper as needed.

Place a fish filet on a plate, and spoon the sauce over.

Bon appétit!


1 Comment

  1. Sandra Wright

    I enjoyed your newsletter and would like to receive them regularly. Joanne Brattain, friend of mine in La Quinta, Ca, told me about your site.


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