Sole Piccata

Name: Sole Piccata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound boneless and skinless sole fillets; sea salt; freshly cracked black pepper; ⅓ cup all-purpose flour; 2 tbsp olive oil, divided; ½ cup chicken broth; 2 tbsp fresh lemon juice; 2 tbsp small capers; 1 tbsp unsalted butter; 2 tbsp fresh parsley, chopped

Recipe GLPRd9ab066da65a58

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Italian

Main Course

15 min

145 cal

Servings: 6

Stovetop

SNAP eligible

Delicate sole fillets are lightly floured and pan-seared until golden, then topped with a bright and tangy lemon-caper sauce. This elegant fish dish comes together quickly and makes a stunning first course or light main.

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Ingredients

1 pound boneless and skinless sole fillets

sea salt

freshly cracked black pepper

⅓ cup all-purpose flour

2 tbsp olive oil, divided

½ cup chicken broth

2 tbsp fresh lemon juice

2 tbsp small capers

1 tbsp unsalted butter

2 tbsp fresh parsley, chopped

Directions

Rinse the sole fillets under cold water and pat dry with paper towels. Season both sides generously with sea salt and freshly cracked pepper.
Pour the flour onto a large plate and season it with a pinch of sea salt and black pepper. Mix well to combine. Working with one fillet at a time, dredge both sides in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Carefully place half of the floured sole fillets into the pan and cook for 2 minutes without moving them. Gently flip each fillet with a spatula and cook for 1 to 2 minutes more until the fish is opaque and cooked through to an internal temperature of 165°F. Transfer to a warm serving platter.
Add the remaining 1 tablespoon of olive oil to the hot skillet. Place the remaining sole fillets in the pan and cook for 2 minutes. Flip and cook for another 1 to 2 minutes until cooked through to an internal temperature of 165°F. Transfer to the platter with the first batch.
With the skillet still on medium-high heat, pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon, stirring for about 1 minute.
Stir in the fresh lemon juice and capers. Simmer for about 2 minutes until the sauce reduces slightly.
Remove the skillet from heat and stir in the butter until it melts completely and incorporates into the sauce.
Pour the piccata sauce over the cooked sole fillets on the platter. Garnish with fresh chopped parsley and serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

Sole is a premium fish that runs $14–18 per pound at Charlotte seafood counters (Harris Teeter, Publix, Kroger), pushing the cost per serving toward $6–8 even with modest portions, which matters on a weeknight budget. The 15-minute claim is honest for cooking time once the fish is ready, but assumes you're buying pre-portioned fillets and have fresh lemon and parsley on hand; the prep of setting up your mise en place and handling delicate fillets adds real time. The dish itself is elegant, low-fuss once you start cooking, and reheats poorly—it's a same-night meal, which suits a special occasion or a payday dinner more than a routine Tuesday. Charlotte has good seafood access, so ingredient hunting is not a problem, but the premium price of the fish is the real constraint here.