Ingredients
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6 sole fillets
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1 cup all purpose flour
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1 tablespoon salt, divided, or to taste
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1 teaspoon ground black pepper
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1/2 cup butter
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2 tablespoons freshly-squeezed lemon juice
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1 teaspoon lemon zest
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3 tablespoons chopped parsley
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1 lemon, cut into wedges (optional)
Directions
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Combine flour, 1 ½ teaspoons salt, and pepper in shallow bowl and whisk together.
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Pat sole filets dry with paper flowers and dredge in flour mixture, shaking off excess
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Melt butter in a large skillet over medium heat. Add filets to the hot butter and cook for 1 minute. Add lemon juice and lemon zest and cook until well browned on first side, 2 to 3 more minutes. Carefully turn fillets using 2 spatulas and cook until fish flakes easily with a fork, 1 to 2 minutes longer, tossing lemon butter mixture over the fish as it cooks.
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Remove fish from pan and stir parsley into butter sauce. Season with remaining salt to taste. Stir and whisk together, then ladle butter sauce over fish fillets. Serve immediately with lemon wedges.
Nutrition Facts (per serving)
| 485 | Calories |
| 28g | Fat |
| 25g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 485 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 16g | 78% |
| Cholesterol 168mg | 56% |
| Sodium 2464mg | 107% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| Protein 33g | 65% |
| Vitamin C 5mg | 6% |
| Calcium 68mg | 5% |
| Iron 2mg | 12% |
| Potassium 447mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
