This is one of those dishes you can put together in just a few minutes, and I often make this recipe on a busy weeknight. Delicate, mild sole fillets are quickly sauteed and finished with a lemon-caper butter sauce. I like to add a colorful garnish of sauteed lemon slices that have been lightly caramelized.
Sometimes people mistake sole meuniere, which uses brown butter, for sole piccata, which is prepared with a wine butter sauce. What gives this dish some pizazz is the addition of white wine and capers. Capers are the edible flowers of a caper bush and can be found in jars in the market near the olives and pickles. They have a tangy, citrusy flavor. You can either use them straight from the jar or rinse them if you prefer a less pronounced flavor.
Sole piccata is a variation of veal piccata, the classic Italian dish. Much more budget-friendly, sole piccata is every bit as satisfying as its meat cousin.
Make sure to evenly coat the fish on both sides and saute on each side until just done. After the wine and lemon juice mixture has slightly reduced, add the butter slowly into the sauce and whisk until the sauce is well-blended. Choose a good-quality sauvignon blanc that you can use as a cooking agent and as the beverage to accompany the fish. Serve this immediately with herbed vegetable rice or baby roast potatoes.
Sole Piccata With Caramelized Lemons
Makes 2 servings
For the Caramelized Lemon Slices
