Lemon Sole Piccata

Lemon sole piccata is a wonderful summer dish because it perfectly balances light, fresh flavors with a touch of richness. The delicate texture of the sole pairs beautifully with the bright, zesty lemon and caper sauce, making it an ideal choice for a warm day.

Course Main Course

Keyword fish

Servings

Ingredients

1 fillet lemon sole
salt and pepper to taste
1/4 cup all-purpose flour
3 eggs lightly beaten
extra-virgin olive oil for frying
1 clove garlic minced
pinch of capers
1/2 cup white wine
2 tablespoons lemon juice from 1 lemon
1/4 cup chicken stock
6 tablespoons cold butter
fresh Italian parsley chopped
lemon slice for garnish

Instructions

For The Fish

Season the fish with salt and pepper.
Add flour and eggs to separate shallow bowls or rimmed plates.
Lightly coat the fish with flour, then dip the floured fish into the egg mixture.
Heat about a 1/2 inch of olive oil in a pan until it reaches 350 F.
Pan-fry the fish until golden brown, about 2 to 3 minutes on each side, depending on thickness.
Remove the fish from the pan once both sides are golden brown; set aside.

For the Sauce & Assembly

To the same pan, add garlic and capers, and sauté for about 30 seconds.
Pour in white wine, lemon juice and chicken stock. Season with salt and pepper to taste.
Return the fish to the pan with the sauce, then add cold butter and chopped parsley.
Cook down the sauce until it thickens, about 2 minutes.
Remove the fish from the pan onto a plate, pour the sauce over the top and garnish with a lemon slice and additional parsley.

Notes

Ensure your pan is properly preheated before adding the fish; this helps to sear the fish quickly and evenly. Dover sole fillets are usually thin, so they cook quickly; keep a close eye on them to avoid overcooking.