Photo: Sorin Gheorghita
Sole Meunière (Filetto di Sogliola al Limone) from Lidia's Favorite Recipes
12 ingredients
10 min + 10 min
Serves 4
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Estimated Nutrition (whole recipe, rough)
782
Calories
16g
Protein
27g
Fat
116g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 tablespoons extra-virgin olive oil, plus more for finishing the sauce if you like
- 6 tablespoons unsalted butter
- 6 fillets gray or lemon sole, approximately 2 1⁄2 pounds
- All-purpose flour for dredging
- 5 cloves garlic, crushed and peeled
- 12 thin lemon slices (about 2 lemons)
- 3 tablespoons drained tiny capers
- 1⁄4 cup freshly squeezed lemon juice
- 1⁄4 cup dry white wine
- 1⁄2 cup vegetable stock or water
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes