Photo: Ernest Porzi
Hearts and Sole
13 ingredients
20 min + 12 min
2
openrecipes
Fresh sole baked in paper with lemon and artichoke bottoms.
Estimated Nutrition (whole recipe, rough)
221
Calories
8g
Protein
1g
Fat
47g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 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
- 6 slices (Thin) Fresh Lemon
- 2 pieces Parchment Paper, 15” Square
- 2 Sole Fillets
- 2 sprigs Kosher Salt And Freshly Ground Black Pepper
- 2 Fresh Tarragon
- 2 Artichoke Bottoms (from A Can), Thinly Sliced
- ½ cups Scallions, White Part Only, Julienned
- 1 Tablespoon Dry White Wine
- 1 Tablespoon Lemon Juice
- 1 teaspoon Orange Juice
- 1 Dijon Mustard
- 1 Tablespoon Shallot, Sliced
- 8 Tablespoons Fresh Tarragon, Chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes