Sole Piccata

By pattynorman1947

Ingredients

• 4 (6 oz) skinless fillets grey or Dover sole, or any flaky white fish like turbot or tilapia
• Kosher salt and freshly ground white pepper, to taste
• 1/2 cup flour
• 1/4 cup canola oil
• 4 Tbsp unsalted butter
• 1 large shallot, minced
• 1/2 lemon, thinly sliced
• 1/4 cup dry white wine
• 2 tsp capers

Preparation

Step 1

Pat fillets dry with paper towels and season with salt and pepper; dredge in flour. Heat 2 Tbsp oil and 1 Tbsp butter in a 12" skillet over high heat. Cook 2 fillets, flipping once, until golden and cooked through, 3-4 minutes, transfer tote plates. Wipe skillet clean and repeat with remaining oil, 1 Tbsp butter and fillets. Add 1 tbsp. butter, the shallot, and lemon to skillet; cook until shallot is soft, 1-2 minutes. Add wine; cook, scraping up browned bits from pan. Add remaining butter, the caper, salt and pepper. Cook until sauce is slightly thick; spoon over fish.