Hearts and Sole

March 12, 2014

123

Super

• 2 Sheets of Parchment Paper, 15” square
• 6 Thin Slices of Fresh Lemon
• 2 Sole Fillets
• Kosher Salt
• Freshly Ground Black Pepper
• 2 Sprigs Fresh Tarragon
• 2 Artichoke Bottoms, thinly sliced
• 2 Scallions, white part only - Julienned
• ½ Cup Dry White Wine
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Orange Juice
• 1 Teaspoon Dijon Mustard
• 1 Shallot, sliced
• 1 Tablespoon Fresh Tarragon, chopped
• ¼ Pound Cold Unsalted Butter, cut in 1 tablespoon portions

Step 1. Preheat Oven to 425ºF Step 2. Lay a row of 3 Lemon Slices, slightly overlapped, in the center of each Parchment sheet. Lay the Sole filets on top of the Lemon slices and add a pinch of Kosher Salt...
See the full directions on my site

Nutritions

Calories
871

Sodium
1169mg
48% DV

Fat
21g
32% DV

Protein
25g
50% DV

Carbs
150g
51% DV

Fiber
17g
69% DV