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Sole Piccata

Sole Piccata

Petrale sole fillets, dusted in flour, sautéed in olive oil and served with a sauce of white wine, lemon juice, capers, parsley and butter.

Photography Credit:Elise Bauer

Don’t you love petrale sole?

Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market.

A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke.

Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!

Sole Piccata Recipe

This recipe calls for petrale sole, but any small flat fish fillet will work. Other good choices are flounder, fluke, small walleye or perch, rock cod, catfish or crappie. The recipe will work best with fillets that are 3/8-inch to 1/2 inch thick.

Have everything ready before you start cooking the fish, as the recipe comes together very quickly.

Ingredients

  • 1 pound thin, skinless fish fillets
  • 1 teaspoon salt
  • 1 teaspoon finely ground black pepper
  • 1/3 cup flour for dredging
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup dry white wine (such as Sauvignon blanc or pinot grigio)
  • 2 tablespoons lemon juice
  • 1/4 cup small capers
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter

Method

1 Dredge fillets in flour: Rinse the fish in cold water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. Then place the flour mixture in a long shallow bowl or dish. Dredge the fillets in the flour so that both sides are lightly coated.

2 Fry fillets until golden: Heat the olive oil over medium-high heat in a large stick-free sauté pan.

When the oil is hot (add a little pinch of flour to the oil, and if it sizzle immediately, you're ready), work in batches and place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed.

3 Remove fish to a paper-towel lined plate: Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven).

4 Deglaze pan with wine: Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

5 Add lemon juice and capers: Let the wine boil furiously for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute.

6 Swirl in butter: Turn off the heat. Add 1 Tbsp of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter.

7 Serve: Stir in half of the parsley and pour it over the fish. Sprinkle the fish with the remaining parsley. Serve at once.

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    • 2 tablespoons olive oil
    • 4 Dover sole or petrale sole fillets
    • All purpose flour
    • 1/2 cup seedless red grapes, cut in half
    • 1/4 cup white grape juice
    • 1/4 cup dry white wine
    • 2 tablespoons (1/4 stick) butter
    • 1 tablespoon drained capers
    • 1 tablespoon chopped fresh parsley
    1. Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper dust both sides with flour. Add to skillet cook until browned and just opaque in center, about 2 minutes per side. Transfer fish to platter. Add grapes, grape juice, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.

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    Sole with Lemon-Caper Sauce

    Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.

    When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.


    Sole Piccata with Grapes and Capers

    Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper dust both sides with flour. Add to skillet cook until browned and just opaque in center, about 2 minutes per side. Transfer fish to platter. Add grapes, grape juice, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.

    How would you rate Sole Piccata with Grapes and Capers?

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    They’ll Even Do The Dishes

    There are a few tables inside as well, where you can sit and enjoy a meal in the ambiance of a true fish monger. I used to have an office near Fish King and we would go there for lunch sometimes. These days I look forward to browsing the selections and cooking with my sister and her sweetie pie as often as I can. You choose your fish, pick out a bottle of wine, add some fresh veggies and you’re good to go. Everything you’d need for a delicious home cooked dinner, or let them do the cooking for you. But the best part of all is taking time to make dinner together. It’s good for the soul and the sole’s delicious too.


    Sole Piccata - Recipes

    Making a Christmas List, and checking it twice.

    It was around this time of year that I made the trip with my mother to the farthest reaches of our basement. It was a part of the basement that I would never venture to by myself. It was way down at the end of the house, through a narrow hallway that opened up to a larger room that housed our furnace. It was a large, dark, noisy monster that made sounds I didn’t like. And to the left of the furnace in another part of that room, behind some curtains that my mother put up to hide the large oil tank that fed the furnace, was a large trunk. That part of the basement was where we used to store the coal a long time ago. That was before my grandfather switched over to oil heat.

    We only went into that trunk twice a year….October and December. The trunk was where my mother kept all the Halloween decorations. Just below the Halloween skeletons and witches were all the Christmas decorations. I could remember the scent of pine as my mother lifted the lid. Pine and memories of Christmas past. Last year’s Halloween decorations were neatly placed on top of the stash of the Christmas decorations. I could remember the excitement of seeing the paper pumpkins and black cats and scary skeletons that we would hang on our door. My mother would gather up all she had and before she closed the lid I would take a peek at the glitter and gold that would be following for Christmas. But all I saw was used Christmas wrapping paper my mother saved from year to year. Did I ever tell you? My mother never threw anything out. Not even Christmas wrapping paper. I grew fond of some of the wrapping paper she used every year. It was like seeing an old friend again, and again, and again…….but that was months away.

    Our Halloween decorations were simple then, not like what you see today, with houses turned into graveyards and inflatable monstrosities that clutter up the front yards. We had a few paper decorations that we placed on our front windows and a large cardboard skeleton that we put on our front door. I would position its arms and legs in wild poses to scare the trick or treaters that came calling on Halloween. Some years my mom would by a pumpkin that she would help me carve out into a scary, smiling face.

    But with Halloween close by and Thanksgiving not far behind, the holiday I started to think about around this time of year was Christmas. It was getting close to putting my list together. When I was much younger it was for Santa, but after the cat got out of the bag the list was for my mother and father. No one else might have been thinking about Christmas, but I was. As Thanksgiving drew closer a lot of the inserts inside the Sunday Daily News were advertising toys. And I remember looking at those inserts very closely. At least it gave me a head start and plan of what I was going to put on my list. Many of those inserts made their way into my room. I would keep them safe in my draw for future reference.

    As it got closer to Christmas my mother would take me to the greatest toy store I ever knew as a kid, Thrift Town. This was before Toys R Us. Thrift Town was our Toys R Us. The access to Thrift Town was from New Utrecht Avenue before 86th Street. You had to go through the parking lot of a Food Fair supermarket, which was turned into Pantry Pride some years later, in order to get to the entrance of Thrift Town. I understand there was an entrance on 18th Avenue but we never used it. Once inside the store you had to go down a long noisy ramp with peg board walls on each side of you. Your foot steps echoed on the wooden plywood floor as you stomped into the store. Once you got to the end there in front of you was every toy you could ever want.

    I remember my mother taking me to Thrift Town on a number of occasions. I bought my first (and only) Monkees album there.

    Every one in the neighborhood went to Thrift Town. My mother would take me there weeks before Christmas so I could point out the toys I wanted.

    I could still remember the faces of the workers of Thrift Town. One was an older man with half closed eyes and curly hair, he smoked a cigar. I didn’t know their names but I’m sure my mother did. The place was always busy. And I got to know where everything was. But I still wanted to walk up and down the isles just in case I missed a new toy or display.

    The GI Joe Dolls were on display. My mother thought it was odd that they made dolls for boys to play with. But it was GI JOE. It wasn’t some Ken doll. He even had a scar on his face! It couldn’t be a doll! I wanted one so bad. And then I saw the accessories. I knew I was pressing my luck just asking for a GI Joe. I dare not ask for the accessories. But I knew I had to have the Navy Diver scuba gear. I would have to play my cards right in order to get it at a later date.

    I was used to playing with little plastic army men. GI Joe was at least 12 inches tall, and you could pose him in so many different ways. My GI Joe slept in his box. That was his bunk.

    Some toys were off-limits. I loved monsters, what kid didn’t.

    But for some reason my mother would not get me anything to do with monsters. I remember seeing a commercial on TV for the “Great Garloo” It was a 4 foot tall robot monster that I wanted in the worst way, but my mother refused to get it for me. Every time I would show her the picture from an ad or call her into the room when the commercial came on the TV, she would say, “I’m not getting you that ugly thing. ” No matter how much I tried to convince her that The Great Garloo wasn’t ugly, she refused to get it for me.

    But it didn’t stop with the Great Garloo. I was a major fan of Frankenstein, The Mummy, Dracula and my all time favorite, the Wolf Man. And when I saw those Aurora model sets I wanted them as well. But no way in hell was my mother ever going to get me a monster model. I’m not sure what my mother thought would happen to me if I put together one of those models. Did she think I would go mad? Or become a mass murderer? Or suck blood from little puppies? Honestly, I couldn’t even keep a Mad magazine in the house. I had to buy them and hide them under my mattress. And if she found them they would disappear.

    I had to settle for a Superman Model, which I got from Thrift Town. I really loved that model. Superman had to be my all time favorite super hero. I had Superman comic books, watched Superman on TV with George Reeves playing the lead role. I even dressed up as Superman for Halloween one year. My mother made the costume herself, which she did with all my costumes. I had that costume on way before Halloween rolled around, jumping off of chairs and sofas with my arms held up in front of me. I remember going to bed with it a few night, just in case I was needed at a moments notice.

    So, between trips to Thrift Town and scanning the newspaper inserts along with reinforcement from the TV commercials, I would come up with my list. And after a number of reviews from my mother and edits and rewrites my list became final. As I handed it to her and she took off into the night with my father and headed to Thrift Town I knew I would not get everything on my list or maybe most of everything with a little extra that I didn’t expect.

    I was watching TV upstairs with my grandfather when I heard my parents return. The door slammed and the bags and boxes made noise as they placed them on the table. My mother called upstairs and told me to stay there until she put the toys away. I remember her telling my grandmother how much they spent, and if you could believe it, it was around $17. Back in 1960 that must have been a lot of money.

    My mother was great at hiding my gifts because I would never find them, no matter how hard I tried. But she didn’t play fair. Later on in years I would find out that she used to hide the gifts in a place I would never venture to by myself……the furnace room.

    This dish is one of the most delicate, flavorful, seafood entrée you can make. The mild flavor and flake of the fish just melts in your mouth as the sauce raptures your taste buds. Have some crispy Italian bread on hand to soak up this flavorful sauce when the fish is gone. I guarantee your plate will be clean at the end.

    A very simple dish you can make in under a half hour. It’s quick, simple and delicious. Is there any other kind of Italian food?? Serves 2

    FILLET OF SOLE PICCATA WITH CAPERS

    • 1 pound of fillet of sole
    • Salt and freshly ground pepper
    • ¼ cup all-purpose flour
    • 2 tablespoons of butter
    • 1 tablespoon olive oil
    • ½ cup fish stock or clam juice
    • 2 tablespoons rinsed and chopped capers
    • Juice of 1 lemon
    • 1 tablespoon chopped fresh flat leaf parsley

    Sprinkle the fillet of sole with salt and pepper.

    Spread the flour on a plate. Dredge the fish in the flour and shake off the excess.

    Melt 1 tablespoon of the butter with the oil in a large skillet over medium heat. Add the fish to the pan and brown on both sides, about a minute and a half each side.

    Transfer them to a plate. Keep warm.

    When all the fish are browned, pour the fish stock or clam juice into the pan. Cook over high heat, scraping the bottom of the pan, until the liquid is slightly thickened. Stir in the capers, lemon juice, and parsley. Remove from the heat and swirl in the remaining 1 tablespoon butter. Taste for salt.


    Mike's Sole Piccata

    Set the oven to 200 degrees. In a large, heavy skillet, over medium high heat, add a couple of tablespoons of olive oil and heat to shimmering, not smoking. Season fish with salt and pepper and dust on both sides with flour. Place fish in hot pan skin side down and watch carefully until golden brown (about 2 &ndash 3 minutes) and turn over immediately. Sauté on second side until slightly brown and immediately remove to warm plate and return plate to oven. The fish should still be slightly underdone and it will finish in the oven it should not be mushy.

    Wipe the pan with a paper towel and return pan to medium heat. Add wine and reduce. Add juice of 1 lemon. When reduced by ½, reduce heat to low and begin to add pats of butter. Either swirl or whisk to incorporate butter. Continue to add butter until sauce thickens to desired level add lemon zest if desired. Add the capers at the very end just until warmed. Remove from heat.


    All ingredients in this recipe:
    undefined, Cauliflower, undefined, undefined, All-Purpose Flour [wheat flour, enzyme added for improved baking, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], undefined, Lemon, undefined, Capers [capers, water, vinegar, salt], undefined

    Allergen information:
    Contains Wheat

    Allergens may be reflected in pantry items listed in the “What You’ll Need” section of the recipe card.

    Generic USDA information is used in the nutritional analysis, ingredient list, and allergen declaration of pantry items. Pantry items are found in the "What You'll Need" section of the recipe card.

    Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.


    Sole Piccata with Brown Butter & Grapes

    I recently taught this dish, which is one of my all-time favorite preparations for white fish fillets, at The Spice Way in Encinitas, California. It was so popular with the class that I thought you might enjoy it, too.

    I wrote an article on Piccata for the San Francisco Chronicle awhile back (before they combined the Food Section with the Home Section and did away with all the fun and educational food articles and recipes). While researching the article, I learned that piccata, the dish we think of as Italian, doesn’t come from Italy at all. You won't find the recipe in any Italian cookbook and the Italian chefs I interviewed had never heard of it. Most likely piccata was created by Italians after they emigrated to America in the 1930’s.

    Piccata is most commonly associated with veal, but the dish is so versatile that it can be made with any thin meat or fish filets. It is made by pan frying or sautéing meat or fish in a skillet, removing it and stirring in 3 or 4 ingredients to make a sauce. The basic ingredients for the sauce are an acid, like lemon, something salty like capers and a small pat of that magic sauce enhancer, butter.

    I like teaching piccata, because the dish is so simple, but I have found that many people are not familiar with the basics of sautéing.

    FOUR ESSENTIAL TIPS FOR SUCCESSFUL SAUTÉING

    Rule #1: The meat or fish should be coated with flour before cooking to help seal in the juices and create a crispy golden crust. This is called dredging. But if the flour is too thick, the resulting crust gets gloppy. I recommend using an instant flour, like Wondra. It seals the meat more evenly and ensures a smooth sauce. If you are wondering if it is really worth purchasing another flour, the answer is a resounding YES. You may not use it often, but for dredging meat or fish or thickening a sauce, it is the best. You never have to mix it with a liquid. Just pour it right into the sauce and stir. Look ma, no lumps—ever.

    Rule #2: Have all your ingredients ready before you begin.

    Rule #3: Heat an empty good quality, heavy skillet over medium high heat until it is thoroughly heated, about 2 minutes. Add the fat and swirl the pan to coat the bottom. Do not add your ingredients until the fat is very hot. Olive oil and canola oil are ideal fats for sautéing, because they have a fairly high smoke point.

    Rule #4: Lay the meat or the fish in the pan without crowding. If they are too close together they will steam instead of brown. Do not move or turn them until they are golden brown on the bottom. Turn and brown on the other side. Timing depends on the thickness of the meat or fish.

    The following recipe is an adaptation of a typical piccata. Instead of just melting the butter, I cook it until it is golden brown and has a distinct nutty flavor. I love the way the sweetness of the grapes play off of the tangy lemon and salty capers.

    Tilapia, red snapper, cod, trout or any other white fish fillets work well in this recipe.

    SOLE PICCATA WITH BROWN BUTTER & GRAPES

    4 petrale sole fillets, 6 oz. each
    Sea salt and freshly ground black pepper
    About 4 tablespoons Wondra instant flour
    2 tablespoons olive oil
    4 tablespoons unsalted butter, at room temperature
    2 tablespoons fresh lemon juice
    ½ cup seedless grapes, Thompson or small red grapes, cut in half
    2 tablespoons capers, drained
    6 lemon slices cut in half

    Blot fillets dry and season one side with salt and pepper. Sprinkle with flour and pat it on lightly to cover the fish evenly shake off the excess. Turn and coat the other side with flour.

    Heat a large heavy skillet over medium-high heat until hot, about 2 minutes. Add olive oil and swirl to coat bottom of pan. When oil is hot, lay fish in pan. Sauté without moving them until bottoms are golden brown, 2 to 3 minutes. Turn and sauté on second side 2 to 2 1/2 minutes or until golden brown and flesh is opaque. Timing will depend upon thickness of fillets. Remove fish to a plate. If greasy blot with paper towels.

    Remove pan from heat and wipe inside with paper towels. Return to high heat and add butter. Cook, stirring lightly, until the foam and small bubbles on the top are light brown, about 1 minute. Carefully stir in lemon juice (it will spatter), grapes, capers and lemon slices, cook 30 seconds. Transfer fillets to plates and spoon sauce over.


    Watch the video: SOLE쏠 - Stay with me곁에 있어줘 Music Bank. KBS WORLD TV 210820 (December 2021).