Easy Sole Meunière Recipe

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

2 4-ounce sole fillets (skinless, boneless, patted dry; flounder works too)

1/2 teaspoon Diamond Crystal kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup almond flour (blanched, superfine; or all-purpose flour if you don't mind gluten/carbs)

1 tablespoon clarified butter

1 tablespoon butter

1/2 tablespoon lemon juice (freshly squeezed)

1 tablespoon parsley (minced)

2 oz Capers

Wskazówki

Preheat the oven to the “keep warm” setting (170°F).

Season both sides of the sole fillets with kosher salt, black pepper, and garlic powder.

Sprinkle 2 tablespoons of almond flour on each fillet, 1 tablespoon per side, and gently spread it with your hand to coat the fish.

Heat the clarified butter in a large 12-inch nonstick skillet over medium-high heat. Swirl or brush to coat. Place the sole fillets in the skillet and cook them until just done, about 2 minutes per side. Lower the heat to medium if the pan overheats. Transfer the cooked fish to oven-safe plates and keep them in the warm oven.

Carefully wipe the skillet clean with paper towels. Add the butter. Heat the butter over medium-high heat, swirling to melt. Cook until the butter starts to brown, about 1 minute, then immediately remove the skillet from the heat and stir in the lemon juice.

Remove the plates from the oven. Pour the butter-lemon sauce on the fish fillets and sprinkle them with parsley. Serve immediately.

Wartości Odżywcze

• Wielkość Porcji: 1 sole fillet
• Kalorie: 278 kcal
• Tłuszcz Całkowity: 22 g
• Tłuszcz Nasycony: 9 g
• Sód: 611 mg
• Węglowodany Całkowite: 4 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 1 g
• Białko: 17 g