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Suggest a better description1) Season fillets with salt and pepper. Dust fillets in flour and shake off excess.
2) For each fillet, heat 1 tablespoon of butter in a large skillet. When foam subsides, saute sole 2 - 3 minutes on one side until brown.
3) Carefully turn and brown on other side 2 - 3 minutes. Remove to a serving plate and keep warm, while cooking remaining fish.
4) 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 Posted to recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 4 | ||
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Calories: 623 | ||
Calories from Fat: 437 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.5g | 65 % | |
Saturated Fat 29.7g | 148 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 229mg | 70 % | |
Sodium 228.2mg | 8 % | |
Potassium 897.8mg | 24 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.3g | ||
Protein 43g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 623
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