Directions:
- Remove black skin from sole and then cut off tail and head. Measure butter. Chop parsley finely. Season fish with salt and pepper and lightly coat in flour. Place 1/4 cup of fresh butter in a pan on a moderate heat and when hot add the fish ? cook 2 minutes on each side. Place parsley in tea towel ? dampen tea towel and ring out excess moisture. Place sole (after filleting) onto a serving dish. Sprinkle with dampened parsley. Add the rest of the butter and lemon juice to pan. Heat until just browned and pour over the fish. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 944.72 Kcal (3955 kJ) | ||
| Calories from fat | 856.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.2g | 146% | |
|---|---|---|---|
| Cholesterol | 317.38mg | 106% | |
| Sodium | 496.13mg | 21% | |
| Potassium | 368.08mg | 8% | |
| Total Carbs | 5.22g | 2% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 21.28g | 43% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.6mg | 3% | |
| Calcium | 76.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 282.43 Kcal (1182 kJ) | ||
| Calories from fat | 256.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.46g | 146% | |
|---|---|---|---|
| Cholesterol | 94.88mg | 106% | |
| Sodium | 148.32mg | 21% | |
| Potassium | 110.04mg | 8% | |
| Total Carbs | 1.56g | 2% | |
| Sugars | 0.52g | 7% | |
| Dietary Fiber | 0.52g | 7% | |
| Protein | 6.36g | 43% | |
| Vitamin C | 9.2mg | 51% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.2mg | 3% | |
| Calcium | 22.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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