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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

1/3 c Flour
1/4 t Fresh ground pepper
1 1/2 lb Sole fillet
6 T Butter
1 T Oil
2 T Lemon juice
1 1/2 T Minced parsley

INSTRUCTIONS

From: HallieByrd <HallieByrd@aol.com>  Preheat oven to 225 degrees. Put
in an oven proof platter. Combine the  flour and pepper, spread it on
wax paper, and drag each of the fillets  through it so they are well
coated. Shake off excess flour.  In a large skillet, heat 3 tablespoon
of the butter with the oil.  Without crowding, put some of the fillets
in the skillet and pan fry  over medium heat until golden. Unless they
are unusually thick, this  should take 1-2 minutes on each side.
Transfer to the warm platter  and cook the rest of the fillets, adding
the remaining butter as  needed. When all the fish are cooked, turn the
heat to high, stir in  the lemon juice, and cook for a few seconds. Add
the parsley, stir,  and drizzle over the fillets.  Posted to
recipelu-digest by jeryder@juno.com on Mar 17, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1482
Calories From Fat: 881
Total Fat: 99.8g
Cholesterol: 564.2mg
Sodium: 2483.7mg
Potassium: 1475.4mg
Carbohydrates: 34.6g
Fiber: 1.5g
Sugar: <1g
Protein: 109.1g


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