Today's Special

Sole Picatta


  • 2 tablespoons olive oil
  • 4 Sole fillets, about 1 1/2 pound total
  • Kosher salt and freshly ground black pepper
  • 1/4 cup flour
  • 1/4 cup white wine
  • 1 lemons, juiced
  • 1 tablespoons capers (I rinse mine to avoid too salty sauce)
  • 2 tablespoons unsalted butter
  • 1 tablespoons chopped fresh parsley


  1. Heat the olive oil in a large saute pan over medium-high heat.
  2. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess.
  3. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter.
  4. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish.
  5. Serve and garnish with the chopped parsley.

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