Search
by Ingredient

Fillet of Sole Over Celery

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by dfoubert

YIELD

1 servings

PREP

5 min

COOK

5 min

READY

10 min

Ingredients

2 2
STALKS STALKS CELERY
sliced, leaves left whole *
1 15
TABLESPOON ML FISH STOCK
(clam juice)
2 1E+1
TEASPOONS ML BUTTER
unsalted
1 5
TEASPOON ML GREEN PEPPERCORNS
in brine, drained *
1 3/8 6.9
TEASPOONS ML KOSHER SALT
1 1
EACH EACH SOLE FILLETS
6 ounces, cut in strips *
1 ¼ 6.3
TEASPOONS ML LEMON JUICE
fresh
¼ 1.3
TEASPOON ML CELERY SEEDS

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

Comments


 

 

Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 17 104% 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?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Email this recipe