Dover Sole Piccata

with caper-butter sauce and crispy potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Capers and butter bring a rich, savory saltiness to whatever they touch, and they are all over the delicate piece of fish in this meal. Add that acidic hit of lemon and you've got classic piccata, a lip-smacking cavalcade of deliciousness. Potato and shallot form a side of true flavor and substance.

In Your Box (serves 2)

  • 1 Russet Potato
  • 1 Shallot
  • 2 Garlic Cloves
  • 1 Lemon
  • ¼ oz. Parsley
  • Info
    12 oz. Dover Sole
  • 3 Tbsp. Cornstarch
  • Info
    1 oz. Butter
  • 1 oz. Capers

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    554
  • Carbohydrates
    38g
  • Fat
    29g
  • Protein
    36g
  • Sodium
    914mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Start the Potato

    Cut potato into ½" dice. Peel shallot and slice into ½" rounds. Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and potato to hot pan. Cook undisturbed until browned, 4-5 minutes. Remove from burner and season with a pinch of salt and pepper.

  • 2

    Finish the Potato

    Carefully, transfer potato and shallot to prepared baking sheet and toss with 1 tsp. olive oil. Spread into a single layer and roast until crispy and tender, 12-15 minutes. Wipe pan clean and reserve. While potatoes roast, prepare ingredients.

  • 3

    Prepare the Ingredients

    Mince garlic. Halve and juice lemon. Stem and mince parsley. Pat sole fillets dry, and season with a pinch of salt and pepper.

  • 4

    Cook the Fish

    Line a plate with a paper towel. Set aside 1 tsp. cornstarch. Place sole fillets on a plate and lightly rub remaining cornstarch on fish. Return pan used to cook potato to medium-high heat and add 1 Tbsp. olive oil. Add sole fillets to hot pan and cook until golden brown and fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove to towel-lined plate.

  • 5

    Make the Sauce

    Combine reserved cornstarch with 1 tsp. water. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and garlic to hot pan and cook until aromatic, 30-60 seconds. Add ½ cup water, 2 tsp. lemon juice, and cornstarch-water mix and stir constantly, 1 minute. Bring to a simmer and cook 1-2 minutes. Remove from burner, swirl in butter, and stir in capers and parsley. Season with a pinch of salt and pepper.

  • 6

    Finish the Dish

    Plate as pictured on front of card. Bon appétit!

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