Sole Picatta
Prep time
Cook time
Total time
An Italian American favorite.
Serves: 2 portions
  • 1 to 1¼ pounds of fresh sole fillets
  • ½ cup flour
  • Salt
  • Freshly ground black pepper
  • 5 Tbs. olive oil
  • 2 Tbs. unsalted butter
  • ½ cup dry white wine
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. Italian parsley leaves, chopped
  • 2 Tbs. capers, rinsed and dry
  • Fresh sliced lemon
  1. Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Once hot, add the dry capers and let them sizzle until they open like little flowers and begin to lightly crisp. Remove to a paper towel lined plate and reserve.
  2. Heat the remaining oil in a large skillet. In the meantime season the fish fillets on both sides with salt and freshly ground black pepper. Dredge each of the fillets in the flour, both sides, shaking off any loose flour.
  3. Preheat the oven to 200ยบ.
  4. Add the seasoned and floured fillets to the heated oil in the skillet taking care not to crowd the pan, lightly browning each side. Resist the temptation to turn over the fish to quickly, the fillets are tender and can break if manipulated too much. Once lightly browned, carefully remove the fillets to a platter and place into the warm oven. Continue with any remaining uncooked sole fillets.
  5. Add the wine to the skillet and reduce over medium-high heat for 3 minutes, add the fresh lemon juice, lemon slices, capers and unsalted butter. Simmer for 1 to 2 minutes until the butter has melted and a sauce has formed.
  6. Spoon the lemon & wine sauce over the fillets, top with the chopped parsley. Serve immediately.
Recipe by LaBellaSorella at