Side Dishes

Sole Meunière

4
4 plates of 250 g emptied and cleaned
lemon
25 g of butter
1 tbsp oil
2 tbsp flour
1 tbsp lemon juice
2 branches of parsley
salt
white pepper
1 Clean and empty the soles. 2. Carefully dry the plates with paper towels, then season with salt them and pepper. 3 Pass the fish in flour and shake to remove excess flour. 4. Heat ' oil and 15 g of butter mixed in a frying pan. Use them to cook the soles, 5 minutes each side. 5 Make the soles on a hot plate, underneath white skin. Water them lemon juice. Garnish with slices of lemon and parsley. 6. Melt remaining butter and, when it starts to color, pour it on the soles. Serve immediately.
Nutritions

Calories
92

Sodium
2mg
0% DV

Fat
7g
12% DV

Protein
0.6g
1% DV

Carbs
3g
1% DV

Fiber
0.3g
1% DV