Sole Filet with Cream
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sole fillets
or flounder |
*
|
| 2 | tablespoons |
butter
|
|
| ¼ | pound |
mushrooms
sliced |
|
| 1 | each |
shallots
chopped |
*
|
| 1 | cup |
heavy whipping cream
or creme fraiche |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | teaspoon |
olive oil
|
|
| 1 | x |
lemon juice
|
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sole fillets
or flounder |
*
|
| 3E+1 | ml |
butter
|
|
| 113.4 | g |
mushrooms
sliced |
|
| 1 | each |
shallots
chopped |
*
|
| 237 | ml |
heavy whipping cream
or creme fraiche |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | ml |
olive oil
|
|
| 1 | x |
lemon juice
|
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Wash filets and season with lemon and salt.
Cook mushrooms and shallot in butter until liquid has evaporated.
Stir in cream.
Season with salt and pepper.
Place fish in an oiled baking dish .
Cover with sauce.
Sprikle parmesan Bake in 350℉ (180℃) oven for 25 mins.
