Difficulty level: Easy
The classic Italian piccata is made with veal. This piccata is made with fish, however, and nothing could be tastier or easier. All you need is a thin, white fillet, a hot pan, and some butter, lemon, capers, shallots and white wine. The fish cooks in minutes and sauce comes together practically on its own. Shallots and lemon caramelize in the butter, wine prevents the butter from burning, and more butter at the end with capers adds body. Light tasting fish and a tangy, creamy, well-balanced sauce: It's a no-brainer for both experienced and novice cook.
- 4 6-ounce skinless fillets grey or Dover sole or any flaky white fish like turbot or tilapia
- Kosher salt and freshly ground pepper
- ½ C flour
- ¼ C canola oil
- 4 Tb unsalted butter
- 1 large shallot, minced
- ½ lemon, thinly sliced
- ¼ dry white wine
- 2 tsp capers
- Parsley garnish
Pat fillets gently with paper towels and season with salt and pepper; dredge in flour.
|Dredging in flour|
Heat 2 Tb canola oil and 1Tb butter in a 12” skillet over high heat. Cook half of the fillets, flipping once, until golden and cooked through, 3-4 minutes; transfer to warmed plates.
|Frying up the sole|
Wipe skillet clean and repeat with remaining oil, 1 Tb butter, and fillets. Add 1 Tb butter, the shallots and lemon to the skillet; cook until the shallot is soft, 1-2 minutes. Add wine; cook, scraping up browned bits from pan. Add remaining butter, the capers, salt and pepper. Cook until sauce is slightly thick; spoon over fish and serve immediately with a parsley garnish.
|Sauce for the sole|
We love the tangy, creamy sauce on the delicate fish. Accompanied by simple rice, steamed green vegetable and a green salad you end with a very quick, healthy and divine dinner. A dry white wine is a perfect accompaniment.
A previous posting with chicken, featured a similar sauce. Look for Chicken Schnitzel with Lemon Caper Sauce. http://cookingwithlarue.blogspot.com/2012/12/chicken-schnitzel-with-lemon-caper-sauce.html