One of my favorite way to cook white fish filets is in lemon-capers sauce also known as piccata sauce. Perfect match – the flavor, the method, the texture.
Traditional piccata sauce is wine and capers sautéed in a pan, then add butter, oil, lemon juice and seasoning. This recipe is a variation as we don’t use wine but chicken stock instead.
If you can’t get sole, substitute with tilapia, red snapper or flounder.
For flour feel free to substitute with your favorite option, some like almond flour, some – cassava flour which is used in this recipe as a healthier alternative to regular baking flour.
Sole Filet in Lemon-Caper Sauce
Rate this recipe
5ratings
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Delicate sole filet in buttery lemon sauce with capers is hit for any dinner. Take so little time to cook and yet looks impressive on the table.
Dry sole filets with paper towels and sprinkle with salt and pepper on each side
Spread the flour on plate. Lightly coat fish on both sides with flour.
Melt half of butter and oil in a pan on medium heat.
Carefully transfer fish to pan and cook on medium for 2 min.
Flip the fish filets over and cook for 1 min more.
Remove the fish from pan to plate and keep warm nearby.
Add the rest of the butter and oil to pan and melt.
Add capers, lemon slices, Herbs de Provence, garlic and chicken stock/water
Simmer for 2 min stirring occasionally.
Remove from heat and pour lemon-capers sauce over fish and serve.
Notes
Flour: cassava flour for this recipe, you can also use your favorite baking flour like almond e.g.
Chicken stock: for my vegetarian readers, just use water.
Garlic: I shortcut sometimes with garlic paste from a store. Save a few min of prep. Also not so smelly:)
