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.
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