Don’t you love petrale sole? Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market. A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke.
Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!
Sole Piccata Recipe
This recipe calls for petrale sole, but any small flat fish fillet will work. Other good choices are flounder, fluke, small walleye or perch, rock cod, catfish or crappie. The recipe will work best with fillets that are 3/8-inch to 1/2 inch thick.
Have everything ready before you start cooking the fish, as the recipe comes together very quickly.
Ingredients
- 1 pound thin, skinless fish fillets
- 1 teaspoon salt
- 1 teaspoon finely ground black pepper
- 1/3 cup flour for dredging
- 4 Tbsp olive oil
- 1/2 cup dry white wine (such as Sauvignon blanc or pinot grigio)
- 2 Tbsp lemon juice
- 1/4 cup small capers
- 1/4 cup chopped fresh parsley
- 2 Tbsp butter
Read More: Sole Piccata
No comments:
Post a Comment