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Baked Sole with Lemon Sauce

 
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A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.

Yield

6

servings

Prep

25

min

Cook

25

min

Ready

50

min

Trans-fat Free, Low Carb
 

Ingredients

2 pounds sole fillets
fresh or frozen
1 teaspoon salt
¼ teaspoon black pepper
*
3 tablespoons butter
2 each egg yolks
*
1 tablespoon water
1 tablespoon all-purpose flour
¾ cup chicken broth
2 tablespoons lemon juice
1 x red hot pepper sauce
*
1 x green olives
stuffed
*

Directions

Pre-heat oven to 350℉ (180℃).

Grease a large shallow baking dish.

Arrange fillets in dish. Sprinkle fillets with salt and pepper.

Dot with 2 tablespoon butter.

Bake for 10 minutes or until fish flakes easily when tested with a fork.

Start sauce preparation about 15 minutes before you put the fish in the oven.

In a cup, mix egg yolks with water, set aside.

In heavy saucepan over medium heat, into 1 tablespoon of hot butter, stir flour until well blended.

Gradually stir in chicken broth and lemon juice.

Cook with stirring until mixture is thickened.

Remove saucepan from heat.

Into egg yolks, stir 6 to 8 drops of Tabasco Sauce.

Slowly pour egg mixture into sauce, stirring rapidly to avoid lumping.

Cook with stirring until thickened (DO NOT BOIL).

Spoon off any excess liquid from fish.

Pour sauce over fish and garnish with sliced stuffed green olives.

The olives add a lot more to this dish than you might imagine.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 24331% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 635mg 26%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 75g
Vitamin A 5% Vitamin C 4%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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