Sole Belle Meuniere
A quick and tasty weeknight dinner. Sole with a quick pan mushroom sauce.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sole fillets
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
butter
divided |
|
| ¼ | pound |
mushrooms
sliced |
|
| 3 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¼ | cup |
chicken broth
or white wine, more or less to achieve desired "sauciness" |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sole fillets
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
butter
divided |
|
| 113.4 | g |
mushrooms
sliced |
|
| 3 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 59 | ml |
chicken broth
or white wine, more or less to achieve desired "sauciness" |
*
|
Directions
Wash fish well and season with salt, pepper and lemon juice.
Roll fillets in flour and cook in hot butter.
Transfer to a warm plate.
Add more butter to pan and cook mushrooms until all liquid has evaporated.
Season with salt and pepper.
Stir in garlic and cook 1 min.
Stir in parsley just before turning off heat.
Pour sauce on top of fish.
