| 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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