Dover Sole Piccata

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Dover Sole Piccata

I just love chicken, veal but mostly Dover Sole Piccata!  The best part about serving Dover sole piccata at your dinner party is that it looks fancy and the name is exciting to say as it sounds gourmet.  This is so easy to prepare and you can make it in advance by just doing a quick sear on each side and place in a baking dish then cover and refrigerate.  When ready to serve just bake at 350 degrees for about 15 minutes and serve! 


  • 4 pieces Dover Sole (or flounder)
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1/4 cup flour
  • 1/4 cup olive oil (use a good quality)
  • 4-6 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1 small shallot, minced (2 tablespoons)
  • 1/4 cup white wine
  • 1/4 cup low sodium chicken broth/stock
  • 1 lemon, juiced (1 tablespoon)
  • 1/4 cup fresh Italian parsley, chopped
  • 2-3 tablespoons capers, drained


  1. Preheat oven to 150 degrees and add a dish or platter in the oven to keep warm. Take the pieces of sole (flounder) out on a large platter and season both sides with salt and pepper.  Lightly coat each piece with flour.

  2. Heat a large sauté pan over medium heat and once the pan is very hot. You may need to do this in batches, therefore, add 1 tablespoon of oil and 1 tablespoon of butter at a time. Add in the sole and let each side cook for about 2 minutes or until it browns. Flip and cook the other side for 1-2 minutes.  Remove from pan and place on a warm pan in the oven.  Continue cooking the remaining sole.

  3. Once all in the oven with the pan still on a medium heat add garlic and shallots. Let cook for 30 seconds.  Pour in wine to deglaze the pan then add in chicken broth.  Whisk around to pick up little bits in the pan.  Let reduce by 1/4 of juice.

  4. Add in lemon juice, 2 tablespoons of parsley and capers. Reduce heat to a low and add sole back into the pan.

  5. Top with remaining parsley to garnish and serve to enjoy!

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