Sole Piccata ingredients 1 teaspoon olive oil 1 sole fillet, about 4 to 6 ounces salt to tastefreshly ground black pepper flour for dredging 2 tablespoons low-sodium chicken broth or fish stock 2 teaspoons lemon juice 2 teaspoons capers 2 teaspoons chopped parsley preparation 1. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the sole with salt and pepper and dredge it in flour. 2. Sauté the sole over high heat, about 2 minute on each side. Remove to a warm platter and keep warm. 3. Quickly add the chicken broth or fish stock to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the sole, sprinkle with parsley and serve.
Serving Size: 1 fillet sole
Number of Servings: 1 Per Serving
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