Meal Kit
Dover Sole Piccata
with caper-butter sauce and crispy potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Sole), Milk
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Under %{max_calories} calories
Chef
David Padilla
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
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12 oz. Dover Sole
- 1 Lemon
- 1 Shallot
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1 oz. Butter
- 1 oz. Capers
- 3 Tbsp. Cornstarch
- ¼ oz. Parsley
- 2 Garlic Cloves
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.
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Nutrition (per serving) 4P6nbxPY
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Calories560
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Carbohydrates39g
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Net Carbs35g
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Fat29g
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Protein36g
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Sodium950mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Potato
Cut potato into 1/2" dice. Peel shallot and slice into 1/2" 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.
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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.
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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.
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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.
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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 1/2 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.
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6 Finish the Dish
Plate as pictured on front of card. Bon appétit!
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