Sole Piccata

When I buy fish, it is usually orange roughy, tilapia or turbot but, this time I saw sole and wanted to try it.

Sole is a delicate fish in more ways than one.  It has a mild delicate flavor but is downright frail as it cooks and you must be careful when handling it.  So, turn it carefully, plate it with even more care and hope that it does not break apart.  If it does, don’t worry about it ~ just eat it.

Since sole is a mild fish, it needs some help and capers come to the rescue.  If you have never cooked with capers, you are in for a treat as they definitely have a unique taste.  

A caper is a spiny perennial bush that bears rounded, fleshy leaves and white to pinkish-white flowers that grows like a weed in the Mediterranean.  A caper is also a pickled bud of this plant.  They have a sour, salty taste from the pickling and come in a variety of sizes; small is better.  One of the classic ways to eat capers is a lemon sauce which leads us to this delightful Sole Picatta. 

The sauce in this dish combines butter, garlic, lemon juice, wine and capers.  Whatever white wine you are enjoying with your dinner will also be fine in the sauce.  This will actually work well with most thin skinless fillets of fish.  The combined flavors are great and it is quick to prepare.  I served it with brown rice and steamed broccoli for a healthy delicious meal. 

By the way, here’s the definition of piccata:  Piccata is an Italian word meaning “larded.”  It is used in reference to a way of preparing food; it means “sliced, sautéed and served in a sauce containing lemon, butter and spices.”  So, here’s the Sole Piccata recipe:

Sole Piccata

Ingredients:

1 pound sole fillets

¼ cup flour

Salt and pepper

¼ cup extra virgin olive oil

2 tablespoons butter

2-3 garlic cloves, minced
1 small onion, chopped

½ cup white wine

2 tablespoons small capers

2 tablespoons lemon juice

Method:

Season the fillets with a little salt and pepper.

Dust with flour.

In a large skillet, heat the olive oil over moderately high heat.

Add the sole and sauté until the fillets are a little browned, a minute per side.

Remove from the pan and set aside.

In the same skillet, heat the butter and add the garlic and onions, cook for about 2 minutes.

Deglaze the skillet with the wine, scrapping up any bits.

Add capers and lemon juice. 

Bring back to a simmer.

Place the fillets carefully into the sauce.

Sauté the fish for about 3-4 minutes per side.

Arrange the fish on serving platter and pour remaining sauce over the fish.

Serve immediately

Pam’s note:  I like this sauce so much that I double the recipe!  

ENJOY!!!