Sole Piccata Recipe

Prepare and season fillets

Rinse sole fillets and pat dry thoroughly with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp black pepper.

Dredge fillets

Spread 1 cup flour on a large plate. Lightly dredge each seasoned fillet in the flour, shaking off excess so there's a thin coating.

Cook fillets

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter. When the butter is melted and bubbling but not brown, add fillets in a single layer (work in two batches if needed). Cook 2–3 minutes per side until golden and just cooked through (fish should flake easily). Transfer cooked fillets to a warm plate and tent loosely with foil while you make the sauce.

Bring a large pot of water to a rolling boil, add 1 tbsp kosher salt. Add 8 oz angel hair and cook according to package instructions (usually 3–4 minutes) until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and toss with 1 tsp olive oil to prevent sticking. Keep warm.

Sauté shallots

Using the same skillet used for the fish (leave any browned bits), reduce heat to medium and add 2 tbsp unsalted butter. Add the 2 tbsp minced shallots and 1 tsp minced garlic. Sauté 1–2 minutes until fragrant and shallots are translucent, scraping up browned bits from the pan.

Deglaze

Add 1 cup dry white wine (or chicken stock) to the pan and increase heat to medium-high. Scrape the bottom of the pan with a wooden spoon to release any fond. Simmer until the liquid is reduced by about half, approximately 3–4 minutes.

Finish sauce

Lower heat to medium-low. Stir in 3 tbsp fresh lemon juice and 1 tbsp lemon zest. Add 2 tbsp drained capers. Gradually whisk in the remaining 4 tbsp unsalted butter (cut into pieces) a few pieces at a time, allowing each to melt and emulsify into the sauce so it becomes glossy. Season with 1 tsp salt (adjust to taste) and 1/2 tsp black pepper. Stir in 2 tbsp chopped parsley.

Adjust consistency

If the sauce seems too thick, add up to 1/4–1/2 cup reserved pasta water, 1 tbsp at a time, until you reach a silky sauce that will coat the fish and pasta.

Return fish to pan

Nestle the cooked sole fillets briefly into the sauce and spoon sauce over them for 30–60 seconds to warm and coat. Do not simmer vigorously to avoid overcooking the fish.

Divide the drained angel hair among 4 plates or shallow bowls. Place a sole fillet on top of each portion of pasta. Spoon additional lemon-butter-caper sauce over the fish and pasta. Sprinkle with additional chopped parsley and place a lemon wedge alongside each plate for extra brightness. Serve immediately.