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Fillet of Sole Over Celery

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Recipe

 

Yield

1 servings

Prep

5 min

Cook

5 min

Ready

10 min
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 stalks celery
sliced, leaves left whole
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1 tablespoon fish stock
(clam juice)
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2 teaspoons butter
unsalted
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1 teaspoon green peppercorns
in brine, drained
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1 3/8 teaspoons kosher salt
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1 each sole fillets
6 ounces, cut in strips
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1 ¼ teaspoons lemon juice
fresh
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¼ teaspoon celery seeds
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Ingredients

Amount Measure Ingredient Features
2 stalks celery
sliced, leaves left whole
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15 ml fish stock
(clam juice)
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1E+1 ml butter
unsalted
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5 ml green peppercorns
in brine, drained
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6.9 ml kosher salt
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1 each sole fillets
6 ounces, cut in strips
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6.3 ml lemon juice
fresh
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1.3 ml celery seeds
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Directions

  1. Place sliced celery, broth, butter, peppercorns, and salt on a dinner plate.

Cover with microwave plastic wrap. Cook at 100% for 2 minutes.

  1. Remove from oven. Uncover and scatter celery leaves over mixture.

Place fish evenly spaced, on top of celery.

Sprinkle with lemon juice and celery seeds.

Cover tightly with plastic wrap. Cook at 100% for 1 minute.

(if using a small oven, cook for 2 minutes.)

To Serve .

Double ingredients. Divide ingredients equally between 2 plates. Proceed as for single serving, heating broth mixture simultaneously, using a rack for 4 minutes. Cook fish as in step 2 for 2 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 17104% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 836mg 35%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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