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Sole Belle Meuniere

Sole Belle Meuniere

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Submitted by LCV

A quick and tasty weeknight dinner. Sole with a quick pan mushroom sauce.

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

6 6
EACH EACH SOLE FILLETS *
1 1
X X LEMON JUICE *
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
3 45
TABLESPOONS ML BUTTER
divided
¼ 113.4
POUND G MUSHROOMS
sliced
3 3
EACH EACH GARLIC CLOVES
crushed
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 75 70% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 43mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 5%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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