|4||Sole fillets; (4-ounce)|
|2 tablespoons||All-purpose flour|
|½||Stick plus 1 tablespoon unsalted butter; (1/4 cup)|
|1½ teaspoon||Fresh lemon juice|
|1 tablespoon||Chopped fresh flat-leafed parsley leaves|
Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.
Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam). Serve sole fillets with butter.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 652 Calories (kcal); 8g Total Fat; (11% calories from fat); 124g Protein; 13g Carbohydrate; 313mg Cholesterol; 1061mg Sodium Food Exchanges: 1 Grain(Starch); 17½ Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9382 Converted by MM_Buster v2.0n.
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