Recipe courtesy of Graham Kerr
SOLE MEUNIERE
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- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 988
- Total Fat
- 96 g
- Saturated Fat
- 59 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 27 g
- Cholesterol
- 334 mg
- Sodium
- 892 mg
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 988
- Total Fat
- 96 g
- Saturated Fat
- 59 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 27 g
- Cholesterol
- 334 mg
- Sodium
- 892 mg
Ingredients
Directions
- Remove black skin from sole and then cut off tail and head. Measure butter. Chop parsley finely. Season fish with salt and pepper and lightly coat in flour. Place 1/4 cup of fresh butter in a pan on a moderate heat and when hot add the fish -- cook 2 minutes on each side. Place parsley in tea towel -- dampen tea towel and ring out excess moisture. Place sole (after filleting) onto a serving dish. Sprinkle with dampened parsley. Add the rest of the butter and lemon juice to pan. Heat until just browned and pour over the fish. Serve immediately.
