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. Author Chef Anthony Vitolo

Course fish, Main Course

Cuisine American

Servings serving

Author Tanya

Ingredients

1 fillet lemon sole
salt and pepper to taste
1/4 cup all-purpose flour
3 eggs lightly beaten
extra-virgin 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
2 Tablespoon heavy whipping cream

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 1/2 inch of olive oil in a pan until it reaches 350 degrees 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.

Sauce and Assembly:

To the same pan, add garlic and capers, and saute for about 30 seconds.
Pour in white wine, lemon juice, chicken stock and heavy whipping cream.
Season with with salt and pepper to taste.
Return the fish to the pan with the sauce, then 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 and garnish with a lemon slice and additiional parsley.

Notes

Technique Tips: 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.
Source: https://www.today.com/food/chef-anthony-vitolo-italian-summer-dinner-t297592

Lemon Sole Piccata

Richard Arnold