Season the fillets with a little salt and pepper.
Dust with flour.
In a large skillet, heat the olive oil over moderately high heat.
Add the sole and saute until the fillets are a little browned, a minute per side.
Remove from the pan and set aside.
In the same skillet, heat the butter and add the garlic and onions, cook for about 2 minutes.
Deglaze the skillet with the wine, scrapping up any bits.
Add capers and lemon juice.
Bring back to a simmer.
Place the fillets carefully into the sauce.
saute the fish for about 3-4 minutes per side.
Arrange the fish on serving platter and pour remaining sauce over the fish.
Serve immediately with Pinot Grigio
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (380g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 364 (58%)|
|Amt Per Serving||% DV|
|Total Fat 40.4g||54 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 166.6mg||51 %|
|Sodium 504.1mg||17 %|
|Potassium 525.8mg||14 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 21g|
|Protein 40.3g||58 %|
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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: 624
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