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Add a photoServings: 1
Ingredients
- 1 whl dover sole, trim & remove skin As needed salt & pepper As needed flour As needed extra virgin olive oil
- 1/2 x Juice of lemon
- 1 Tbsp. Italian flatleaf parsley, chopped
- 1 ounce Butter, unsalted
Directions
- 1. Season the fish lightly & dredge in flour tapping off the excess.
- 2. Saute/fry in very warm oil, turning only once.
- 3. place fish on an oven safe serving platter, place in oven at 300* just to keep hot while making sauce.
- 4. In a new small pan brown butter in pan, add in lemon juice & parsley, pour over the whole fish & serve.
- NOTES : VARIATIONS: Trout is also a very good fish to prepare in the same manner with the meuniere sauce!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 28g | |
| Calories 203 | |
| Calories from Fat 202 | 100% |
| Total Fat 22.99g | 29% |
| Saturated Fat 14.56g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 3mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.24g | 0% |
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