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This is a dinner that I made several times a month when my daughters were little. It's a fast and easy weeknight meal, that is also good as a company dish. You can even prepare it ahead, and then reheat later in the microwave. ** The lemon wine sauce is incredibly delicious! **
I like Dover or petrale sole best, but can't always find it in Texas. So, I've made it with swai, cod, and even catfish fillets! ** You could also use boneless, skinless chicken or thin veal cutlets.
LEMON SOLE PICCATA
about 1 to 1-1/4 lb. sole fillets (Dover or Petrale are best) ~ or other smaller, firm white fish fillets
about 1 tsp. Kosher salt …………………………… freshly ground pepper
flour for dredging … …………….............................. 2 TB butter
1-3 TB extra virgin olive oil (depends if you have a non-stick skillet)
1 TB minced shallots (or 1 TB finely minced white onion)
1-2 tsp crushed garlic ……….................................. 1/2 cup white wine
2-3 TB capers (I like lots of capers)
1 TB fresh chopped parsley (or 2-3 tsp. dried)........... 2 TB lemon juice
sprigs of parsley ~ lemon slices (to garnish)
***
Rinse off the fish fillets under running water; then pat dry with paper towels.
Lightly season fillets with salt and pepper; lightly dredge in flour. In large skillet, heat olive oil over moderately high heat (be careful not to burn it). Add fillets in batches (don’t crowd the pan). Lightly brown on one side; turn over and lightly brown the other side. Keep warm while finishing fillets & doing sauce ~ don’t stack the fillets (I put on a cookie sheet in lowest setting on oven ~ or in a pyrex dish, if I'm going to reheat it later in the microwave).
In same skillet, heat the butter & add shallots and garlic. Saute until golden, then deglaze pan with wine (scraping up all bits). Add capers, lemon juice, a little more pepper, chopped parsley and heat through (reducing slightly). Pour sauce over the fish and garnish.
Serves 4-6
This is good with plain parsley potatoes ~ or wide pasta noodles (with just butter, salt & parsley). Fresh asparagus, broccoli or steamed zucchini are good as a side.
I like Dover or petrale sole best, but can't always find it in Texas. So, I've made it with swai, cod, and even catfish fillets! ** You could also use boneless, skinless chicken or thin veal cutlets.
LEMON SOLE PICCATA
about 1 to 1-1/4 lb. sole fillets (Dover or Petrale are best) ~ or other smaller, firm white fish fillets
about 1 tsp. Kosher salt …………………………… freshly ground pepper
flour for dredging … …………….............................. 2 TB butter
1-3 TB extra virgin olive oil (depends if you have a non-stick skillet)
1 TB minced shallots (or 1 TB finely minced white onion)
1-2 tsp crushed garlic ……….................................. 1/2 cup white wine
2-3 TB capers (I like lots of capers)
1 TB fresh chopped parsley (or 2-3 tsp. dried)........... 2 TB lemon juice
sprigs of parsley ~ lemon slices (to garnish)
***
Rinse off the fish fillets under running water; then pat dry with paper towels.
Lightly season fillets with salt and pepper; lightly dredge in flour. In large skillet, heat olive oil over moderately high heat (be careful not to burn it). Add fillets in batches (don’t crowd the pan). Lightly brown on one side; turn over and lightly brown the other side. Keep warm while finishing fillets & doing sauce ~ don’t stack the fillets (I put on a cookie sheet in lowest setting on oven ~ or in a pyrex dish, if I'm going to reheat it later in the microwave).
In same skillet, heat the butter & add shallots and garlic. Saute until golden, then deglaze pan with wine (scraping up all bits). Add capers, lemon juice, a little more pepper, chopped parsley and heat through (reducing slightly). Pour sauce over the fish and garnish.
Serves 4-6
This is good with plain parsley potatoes ~ or wide pasta noodles (with just butter, salt & parsley). Fresh asparagus, broccoli or steamed zucchini are good as a side.
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