Fillet of Sole with Piccata Sauce

Filetto di Sogliola alla Piccata


4 sole fillets, skinned and boned (approximately 11/2-2 pounds total)
2 eggs
1 tablespoon heavy cream
1 teaspoon salt
1 teaspoon pepper
1 cup Italian bread crumbs
8 tablespoons extra-light olive oil

Piccata Sauce:
3 tablespoons olive oil
4 garlic cloves, thickly sliced
1/2 onion, chopped
1/4 teaspoon red pepper flakes
1 tablespoon chopped parsley
1/4 cup freshly squeezed
lemon juice
3/4 cup white wine
2 cups chicken broth
3 tablespoons capers, drained
Salt and pepper to taste
2 tablespoons softened butter mixed with 2 tablespoons flour to form a soft paste (optional)

Steamed Green Beans with Garlic and Tomatoes:
1 pound green beans, trimmed and cut in half crosswise
2 tablespoons olive oil
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
2 tomatoes, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup toasted pine nuts (optional)
3 tablespoons grated Parmesan or Romano cheese
Serves 4
Printable Version
Prepare the Piccata Sauce and keep warm.
Salt and pepper the fish fillets. Prepare two baking pans or deep dishes large enough to comfortably fit the largest of the sole fillets. In one, place the eggs and heavy cream and whip well. In the other, place the bread crumbs. First, dip each fillet in the egg mixture, then coat well on both sides with the bread crumbs. If you like a thicker crust on your fish, repeat this whole process a second time, always shaking off the excess bread crumbs. Place the fillets on a tray lined with brown paper.
In a sauté pan large enough to fry 2 fillets at once, add 5 tablespoons of extra-light olive oil. Warm over high heat until the oil starts to sizzle, about 3 minutes. Add 2 fillets and cook over medium-high heat for about 2 minutes per side or until they are browned on each side. Take them out of the pan and place on a paper-lined tray. Add the remaining oil and increase heat to high until the oil is sizzling again. Add the remaining 2 fillets and cook as before, then drain on the paper-lined tray. Blot the tops of the fillets with a paper towel to absorb any extra oil, then place them on the serving dishes. Top each of them with the warm Piccata Sauce and serve with Steamed Green Beans with Garlic and Tomatoes
Piccata Sauce:
In a saucepan, add the olive oil and garlic and cook over medium heat for 3 minutes. Add the onion, red pepper flakes and half of the chopped parsley; cook for 3 minutes more, stirring well. Increase the heat to high, add the lemon juice and cook for 1 minute, stirring well. Add the wine and cook for 2 to 3 minutes until it has reduced by half.
Add the broth and bring to a boil, then reduce the heat and simmer for 15 minutes. Add the capers and cook for 15 more minutes. If you like the sauce thicker, bring it back to a boil and add the butter-flour paste, 1 teaspoon at a time, whisking well and waiting 1 minute before you add more of the paste. Continue this process until the sauce reaches the consistency you like. You do not need to use all of the butter-flour paste. Before serving, add the remaining chopped parsley and stir well.
Keep the sauce warm until ready to serve.
Steamed Green Beans with Garlic and Tomatoes:
Steam the green beans for 5 minutes. Place in a bowl full of ice water to stop them from cooking. Drain and set aside. (This can be done a day ahead.)
In a sauté pan, add the olive oil, garlic and red pepper flakes, and cook over medium heat for 5 minutes. Add the chopped tomatoes, salt and pepper, and cook over medium-high heat for 3 minutes, stirring well. Add the green beans and optional pine nuts. Stir well and continue cooking for 3 to 4 more minutes. Place the beans on a serving plate, top with the grated cheese, and serve.
©2013 Nick Stellino Productions