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Piccata Pomodoro Lemon Pepper Sole

This recipe offers a delightful twist on the classic Sole Piccata, infusing it with the vibrant essence of a Pomodoro style sauce. Fresh tomatoes, fragrant basil, zesty lemons, and briny capers harmonize perfectly, while a generous serving of zucchini noodles adds a healthy touch. Experience gourmet dining at home with ease, making every mealtime a memorable occasion.
Serves: 4
Prep time: 10 mins
Cook time: 16-22 mins
Ingredients
Preparation
  • 4 ea Pan-Sear Selects Lemon Pepper Sole
  • 225 g Zucchini Noodles
  • 2 tbsp Unsalted Butter
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 cup Shallot, minced
  • 2 tbsp Garlic, minced
  • 1/2 cup Vegetable Stock
  • 1 ea Lemon, juice
  • 1/4 cup Capers
  • 2 ea Roma Tomato, chopped
  • 1/4 cup Basil, chopped
  • 2 tbsp Parsley, chopped
  1. Preheat a sauté pan over a medium-low setting. Add the Sole fillets and cook according to the package instructions for approximately 20-22 minutes, turning over the fillets halfway through cooking.
  2. Remove fully cooked Sole from the pan and set aside on a plate. Add butter, olive oil and shallots to the sauté pan and cook for two minutes over a medium setting. Add the garlic and cook for thirty more seconds, stirring often.
  3. Add the vegetable stock, lemon juice, capers and tomato to the pan. Cook for two additional minutes before adding the zucchini noodles, stirring briefly and removing from the heat.
  4. To Finish: Divide the Pomodoro Piccata mixture equally between four plates. Top with a fully cooked portion of Pan Sear Lemon Pepper Sole and garnish liberally with fresh chopped parsley and basil.

Lemon Pepper Sole