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.
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.
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