Sole piccata from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lu1950s on February 13, 2021

    This is super tasty and fast. I've made it with trout and salmon and the whole family loves it. I double the capers.

  • jenmacgregor18 on September 17, 2018

    This is delicious & quick. I love piccata and it's great with the trout I used. I did dredge the fish, It wasn't a lot of flour. It just added a crispy texture to the skin; but I'm sure it's great with or without.

  • Laura on January 31, 2015

    Pg. 246. Wow, this was good! And simple and quick. I made it with turbot and it came out perfectly. I followed the recipe exactly except that I did not dredge the fillets in flour and I think that was a good decision. I'd make this again anytime.

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