| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dinner: ent, Method: sto | 4 | Servings | ||
INGREDIENTS
| 4 | 8-ounce sole fillets | |
| 2 | Sticks unsalted butter | |
| All-purpose flour | ||
| Salt and white pepper, to | ||
| taste | ||
| 6 | T | Lemon juice |
| 1 | T | Parsley, minced |
| 1 | T | Minced shallot |
INSTRUCTIONS
Season fillets with salt and pepper. Dust fillets in flour and shake off excess. For each fillet, heat 1 tablespoon of butter in a large skillet. When foam subsides, saut sole 2 - 3 minutes on one side until brown. Carefully turn and brown on other side 2 - 3 minutes. Remove to a serving plate and keep warm, while cooking remaining fish. Place remaining butter in a skillet. When butter foams, add minced shallot, parsley and lemon juice. Pour over fish and serve. Suggested Wine: Pinot Grigio, Chenin Blanc Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 495
Calories From Fat: 209
Total Fat: 23.8g
Cholesterol: 61mg
Sodium: 5.7mg
Potassium: 127.6mg
Carbohydrates: 61.7g
Fiber: 2.2g
Sugar: <1g
Protein: 8.5g