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Ingredientes
- 1 1/2 lb sole - (to 2) cleaned, gutted, head left intact, or possibly fillets All-purpose flour as needed
- 1/4 c. unsalted butter
- 1 Tbsp. extra-virgin extra virgin olive oil
- 2 x lemons
- 2 Tbsp. finely-minced parsley
Direcciones
- Dredge fish in the flour and shake off the excess.
- In a large nonstick skillet, heat 2 Tbsp. of the butter and the oil over medium heat. Saute/fry the fish on both sides till nicely golden, about 5 min per side. Remove the fish to a serving platter and keep hot. Throw away the cooking fat and wipe the skillet clean.
- Return the skillet to the heat and heat 2 Tbsp. of the butter in it over medium heat. Add in the juice of 1 lemon and the parsley. Pour on the fish. Cut the remaining lemon into wedges and place around the fish and serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 2 servings | |
| Calories 583 | |
| Calories from Fat 299 | 51% |
| Total Fat 33.93g | 42% |
| Saturated Fat 16.48g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 281mg | 12% |
| Potassium 1297mg | 37% |
| Total Carbs 3.11g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.82g | 1% |
| Protein 64.78g | 104% |
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