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.
Servings 1
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.