Sole Piccata

Sole Piccata

Sep 18 2016



  • 1 lb of sole filets
  • Salt and pepper
  • 4 tbsp olive oil
  • 1/2 cup dry white wine
  • 2 tbsp lemon juice
  • 1/4 cup small capers
  • 1/4 cup chopped fresh parsley
  • 2 tbsp butter


Heat the olive oil on medium low and place the fish  in the pan in one layer and fry until golden, about 2 minutes per side.

Once all the fish is cooked, add the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Let the wine boil and reduce for 1-2 minutes, and the lemon juice and capers. cook for one more minute.
Turn off the heat. Add  butter to the pan. Stir in half of the parsley and pour it over the fish. Sprinkle the fish with the remaining parsley.

Latest comments

  • Nine Adler / Oct 19 2016

    Usually not a fan of fish, but the title and the picture were too temping. Super tasty! Will definitely be trying this recipe again.

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