| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive20, Pdate | 1 | servings | ||
INGREDIENTS
| 4 | Sole fillets; (4-ounce) | |
| 2 | tb | All-purpose flour |
| 1/2 | Stick plus 1 tablespoon unsalted butter; (1/4 cup) | |
| 1 1/2 | ts | Fresh lemon juice |
| 1/4 | ts | Salt |
| 1 | tb | Chopped fresh flat-leafed parsley leaves |
INSTRUCTIONS
Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through. Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam). Serve sole fillets with butter. Yield: 4 servings Converted by MC_Buster. Per serving: 652 Calories (kcal); 8g Total Fat; (11% calories from fat); 124g Protein; 13g Carbohydrate; 313mg Cholesterol; 1061mg Sodium Food Exchanges: 1 Grain(Starch); 17 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9382 Converted by MM_Buster v2.0n.
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