Dover Sole with Lemon
Instructions
Cut each fillet into 2 portions and set aside.
Combine the lemon zest, ginger, wine, and sugar in a bowl. Stir to combine and set aside.
Heat a cast iron or other oven-proof skillet on the stove top over high heat for 30 seconds. Add the butter and the smoked paprika and stir together as the butter melts.
Once the butter is just beginning to bubble up, add the celery and stir together. Cook for about 30 seconds, then add the wine mixture and cook for an additional 2 minutes, stirring occasionally.
Add the fish to the frying pan and gently stir to get some of the sauce onto to the fillets.
Cook the fish until done, until the sauce, celery, and fish as starting to brown at the edges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 84 | ||
Calories from Fat: 52 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 59.1mg | 2 % | |
Potassium 68mg | 2 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.2g | ||
Protein 0.2g | 0 % | |
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: 84
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