Sole Piccata

Lemons, capers and butter....what's not to love!

This dish is well known as a veal or chicken dish, but its really just lovely with sole as well.

I like to do two things that in my opinion just make this already delicious sauce even a little better.

First thing is, once the fish has all been cooked I let the pan cool just a bit then add the butter and slowly let it brown to a nice golden color. The second is 2Tb of lemon curd, it gives a little thick richness to the sauce. Don't worry there is plenty of fresh lemon juice, the curd does not make it sweet.

This comes together fairly fast, and is special enough for company but easy enough for a weeknight.


Sole Picatta

Serves 4

Total time 30-35 minutes

1 1/2 lb petrale sole

6 Tb butter

1 Tb olive oil

1 tsp garlic powder

1 Tb fresh chopped parsley

1 Tb fresh dill chopped

Salt and pepper

1/4 cup flour

1 5oz jar capers drained

2 Tb lemon curd

1/3 cup fresh lemon juice (1 1/2 - 2 lemons)

1 Tb chopped garlic

In a shallow bowl or pie plate add flour, garlic powder and 1/2 tsp each salt and pepper.

Heat 1Tb butter and 1TB olive oil over medium heat.

Dip each filet into the flour mixture. This is a very light coating. Add to pan and cook until just golden. You will need to do this in a couple batches, adding a little more olive oil if necessary.

When all the fish is done cooking, turn heat to low add remaining 5TB butter and let go until it's a nice golden brown 3-5 minutes. Add the fresh garlic, and lemon juice and stir making sure to get up any brown bits on the bottom of the pan. Add capers, curd and fresh herbs and stir until curd has melted and sauce is hot.

Pour over fish and enjoy!

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