I was trying to make sole piccata last night for the first time. It's a simple recipe. Dredge the sole in seasoned flour, sautee in olive oil, remove fish from pan, add butter, saute shallots and garlic, deglaze pan with wine, heat lemon juice, and capers, reduce and drizzle over sole and serve.
I patted the sole dry before dredging, heated the pan and oil first, and I didn't crowd the pan when cooking the sole. I cooked it in two batches.
Well, my sole didn't turn a golden brown and it fell apart as I turned it. The taste was ok but it's looks were bleh at the best. Any idea why this happened or what I can do to fix it?