I love some good, flakey white fish and sole has to be one of the best + most accessible options. I also really love piccata sauce and thought that doing a little bit of a modified version for the Whole 30 along side some delicious, light fish would work great. Turns out, I was right. This is definitely one of my new favorite Whole 30 meals and honestly, just good ole any time meals. I served ours up with turnip mash and it was SUCH a darn good and relatively easy meal.
The turn up mash recipe was inspired by one that we love oh so much from Snap Kitchen. I’ll be sharing that recipe with you all, soon. Today, I am focusing on this amazing sole recipe. It’s fresh, simple, and so good. We made all of this again for the second time the other night and added roasted asparagus on the side. I’m already craving it again!
WHOLE 30 SOLE PICCATA RECIPE
- 1.5 pounds of thin, skinless fish fillets– I used sole
- 1 teaspoon salt
- 1 teaspoon finely ground black pepper
- 1/3 cup arrowroot powder for dredging
- 2 Tablespoons of almond flour
- 4 Tablespoons of olive oil
- 1/2 of a cup of vegetable broth
- Juice from 1.5 lemons
- 1/4 cup capers
- 1/4 cup chopped fresh parsley
- 2 Tablespoons of ghee
- Additional 0.5 lemon for garnish
- Rinse and pat your fish dry with a paper towel. Heat your olive oil in a large skillet over medium-high heat.
- Add your arrowroot powder, almond flour, and salt + pepper to a bowl and whisk together. Then, lightly coat each side of the fish with the mixture.
- Once the oil is hot, add in your fish filets. I have to cook mine in rounds so I don’t crowd the pan. Cook the fish for about three to four minutes on each side until it’s slightly browned. Then, transfer the fish to a paper towel lined plate. Repeat with the rest of the fish, adding more oil to the pan between rounds.
- Once you’ve cooked all your fish, add your veggie broth to the pan. Let it get hot, bringing it to a boil. Then, add lemon juice, and capers* Let all of the ingredients boil together for a minute or two, stirring frequently.
- Turn off the heat, then add your ghee. Be sure to continue to stir your sauce. After about a minute or when all of the ghee is melted, add about half of your parsley to the pan.
- Add fish filets to a serving platter. Then, pour the piccata sauce over the top of the fish. Add the rest of the parsley and lemon wedges for garnish.
*If you aren’t doing a Whole 30, add about 1/2 a cup of white wine to the sauce. Also, pour yourself a glass. You deserve it. It adds SUCH a good extra flavor to this dish! If not, I promise its delicious without it.
I will share this turnip mash recipe with you very soon, too. I’m legit drooling looking at this photo of this meal and am already wanting to make it again! If you make this or any of my other recipes, please tag me on Instagram! I love seeing the recipes you all make from my blog.
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A few other great recipes to try include: Ramen Zoodle Soup, Mushroom Bolognese, and Veggie Loaded Cauliflower Fried Rice. I’ve also got a post all about my favorite Whole 30 snack ideas and my Whole 30 essentials to help make sure your kitchen is stocked and ready. XO