Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Sole piccata

10
Points®
Total Time
47 min
Prep
15 min
Cook
32 min
Serves
4
Difficulty
Easy
Traditional piccata is made with thin cutlets of veal in a sauce of lemon juice, parsley, and capers. Our version takes this Italian favorite to a new level with sole fillets in place of the veal. The delicate, white flakey fish is a wonderful complement to the piquant sauce and balances well with its rich buttery-lemon profile. Capers add a briny hit and a touch of texture. Served over pasta to absorb all the sauces flavor, our version also incorporates zucchini. Cooked in the sauce, it adds a wonderful vegetable presence and completes the meal. Ready in under an hour, this makes a wonderful weekend dinner option but is easy enough for a meatless Monday as well. Add more color with some yellow squash in the zucchini mixture. Serve as a lighter lunch over a bead of fresh spinach in place of the noodles. The warm piccata sauce will slightly wilt the spinach to the perfect texture.

Ingredients

All-purpose flour

3 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked sole

4 fillet(s), (5-ounce)

Olive oil

1 Tbsp

Onion

1 medium, chopped

Uncooked zucchini

1 large, (about 12 ounces), halved lengthwise, then cut into 1⁄4-inch slices

Reduced sodium chicken broth

¾ cup(s), or vegetable broth

Fresh lemon juice

3 Tbsp

Capers

1 Tbsp, drained

Light butter

2 Tbsp

Cooked egg noodles

4 cup(s), yokeless, hot, about (6 ounces dry)

Instructions

  1. Combine the flour with 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper; reserve 2 teaspoons of the flour mixture. Coat both sides of sole fillets in remaining flour mixture; set aside.
  2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook until the fish is lightly golden on the outside and just opaque in the center, 1 1⁄2–2 minutes on each side. Transfer to a plate and keep warm, uncovered, in a slow oven.
  3. Add the remaining 1 teaspoon oil to the skillet and heat over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the zucchini and cook until crisp-tender, 3–4 minutes. Stir in the broth, lemon juice, and capers; bring to a boil. Reduce the heat and simmer, uncovered, about 2 minutes. Remove from the heat, then stir in the butter and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring until the butter melts.
  4. Divide the noodles among 4 plates. Place a fish fillet on top of the noodles. Spoon the zucchini mixture over the fillets and serve at once. Yields 1 cup noodles, 1 sole fillet, and generous 1⁄2 cup vegetable mixture per serving.

People Also Like

People Also Like