Grilled Lemon Sole with Lemon Butter with a crispy skin etc.
Turn the grill up to 11. trim the fins and tail from the fish with fish scissors. Cut the lemons into 5mm slices.
Butter a tray and arrange the lemon slices intoa soleshaped bed for your fish.
Smear the fish with butter and season with salt. Lay it eye side up on the lemons. Scor the fish a few times from spine out to the edges.
Pop under the grill and keep an eye on it, it will take about 8-10 mins. Baste with the lemony buttery juce a few times during cooking.
Check it is done by inserting a knife near the spine and check that the flesh comes away from the bone easily.
The heat of the tray should have also cooked the underside of the fish.
Slide the hot fish into a dish, and spoon the remaining juices over it.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 129 | ||
Calories from Fat: 112 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 32.2mg | 10 % | |
Sodium 89.6mg | 3 % | |
Potassium 160.2mg | 4 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 6.5g | ||
Protein 1.4g | 2 % | |
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: 129
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