Quick Fish Piccata

Spend less time in the kitchen and more time enjoying a great meal with the family. Try this easy and elegant Fish Picatta any weeknight that you need to whip up a light entree in a flash.

1 pound fillet of sole
1/2 cup flour
1/3 cup kedem white cooking wine
1/3 cup lemon juice
1 small jar of capers drained and rinse
dredge fillets in flour on both sides

Dredge fillets in flour on both sides. In a Pam sprayed non-stick frying pan cook fillets for 5 minutes on each side till golden making sure to spray tops of fillets before turning over. Remove fillets from pan and place in platter. Mix wine, lemon, and capers and add to the pan stirring until reduced by a third, scrapping the bottom of pan. Pour mixture onto the fillets and serve immediately.

~ Recipe submitted by Marlene Mamiye of “The Jewish Hostess”

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3 thoughts on “Quick Fish Piccata”

  • I make this a lot and it’s as yummy as it is easy. I like to serve it on a bed of spinach and let the spinach soak up the yuminess from the sauce!

  • Marlaina
    This is a great recipe, I substituted Tilapia for the sole & It was as good as the Sole fillets.
    I have a little tip: You can use either Panko or Potato Flakes instead of the
    flour and add 1Tablespoon of Corn Starch, It makes the coating stay on alot better.
    Thank you for this great recipe, this is my husbands favorite recipe.

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