900gramsSole Filletsskinless, cut to make 4 portions ( 2 pounds )
1cupAll-Purpose Flour
2teaspoonsSalt
1teaspoonBlack Pepperfreshly milled
LEMON CREAM :
1cupFresh Creamheavy cream/whipping cream
Grated Zestfrom one small Lemon
Saltto taste
1tablespoonLemon Juicefreshly squeezed
2tablespoonsParsleyfreshly chopped
Instructions
SOLE:
In a large non-stick skillet melt the Butter over medium heat and add the Olive Oil - stir to combine
Mix the Flour, Salt and Black Pepper and dip each Sole fillet in the seasoned Flour
Place the coated Fillets in the skillet and fry 2 minutes - gently turn over and fry the other side 2 minutes as well - remove the Sole from the skillet and keep aside
LEMON CREAM:
Add the Fresh Cream and Lemon Zest to the skillet - simmer until thickened a little (about 2 minutes) - remove from heat
Stir in the Salt, Lemon Juice and Parsley
Serve immediately over the Sole
Notes
See in post for fish alternatives should you not have Sole available
Nutrition Facts
Sole with Lemon Cream
Serving Size
1 Servings
Amount per Serving
Calories
624
% Daily Value*
Fat
39
g
60
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
14
g
Cholesterol
218
mg
73
%
Sodium
2043
mg
89
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
40
g
80
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.