Every bite of Giada Sole with Lemon Caper Sauce reminds me why simple recipes are the best. The fish is tender and perfectly golden, while the sauce is bright, buttery, and loaded with citrusy goodness.

Those little bursts of briny capers? Absolute magic! I love serving this with roasted potatoes or even over rice to soak up all that saucy goodness. Make it for dinner tonight, and you’ll feel like you’re dining at a fancy bistro—without leaving your kitchen. Quick, easy, and so rewarding!

Recipe Ingredients

• 4 sole fillets
• ½ tsp of kosher salt
• 2 tbsp of extra-virgin olive oil
• 4 tbsp (½ stick) of unsalted butter, at room temperature
• ⅓ cup of all-purpose flour, for dredging
• 1 garlic clove, minced
• ¼ cup of capers, rinsed and drained
• ¼ cup of fresh lemon juice (from 1 to 2 lemons)
• ½ cup of low-sodium chicken broth
• 2 tbsp of chopped fresh flat-leaf parsley
• ½ tsp of chopped fresh oregano

How To Make Giada Sole with Lemon Caper Sauce

1. Prepare the Fillets: Pat the sole fillets completely dry using paper towels, ensuring no moisture remains for even cooking. Season both sides generously with kosher salt for a perfect flavor balance.
2. Heat the Pan: Set a medium skillet over high heat and add 1 tbsp of olive oil and 1 tbsp of butter. Wait for the butter to melt and the bubbling to stop completely.
3. Dredge the Fish: Coat two fillets evenly in flour on both sides, shaking off any excess to avoid clumping. The coating should be light for crisp, golden edges while cooking.
4. Cook the Fillets: Place the dredged fillets in the hot pan and reduce the heat to medium-high. Cook for 2 to 3 minutes on the first side until the edges are lightly browned.
5. Flip and Finish Cooking: Gently flip the fillets with a wide spatula and cook the second side for 30 seconds. Remove the cooked fish and transfer it to a warm plate, then repeat with remaining fillets.
6. Sauté the Aromatics: Add the minced garlic and rinsed capers to the same skillet over medium heat. Stir continuously for 15 seconds until the garlic is aromatic but not browned.
7. Make the Sauce: Pour the lemon juice and chicken broth into the pan, scraping up browned bits for flavor. Simmer for 2 minutes to slightly reduce the liquid for a concentrated sauce.
8. Finish and Serve: Stir in the remaining 2 tbsp of butter until fully melted, then add parsley and oregano. Spoon the tangy sauce generously over the warm fish and serve immediately.

Recipe Tips

• Make it Gluten-Free: Replace all-purpose flour with a gluten-free flour blend or almond flour to ensure a light coating that works for everyone.
• Adjust the Sauce Consistency: For a thicker sauce, simmer the lemon juice and chicken broth a little longer before adding the butter and herbs.
• Try a Different Fish: If you don’t have sole, swap it with halibut, cod, or tilapia for a similar flaky texture and delicious results.
• Add a Pop of Color: Garnish the finished dish with thin lemon slices or extra fresh herbs like dill or basil for a vibrant presentation.
• Serve it Family Style: Place the fillets on a large platter, spoon the sauce generously over them, and serve alongside rice or roasted vegetables.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Pan-Seared Salmon with Year-Round Succotash
• Giada Piquillo Pepper and Macadamia Pesto with Broiled Cod
• Giada Herbed Striped Bass with Winter Kale Salad
• Giada Fennel Snapper in Parchment