Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clam | 100g cooked | 148 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 8 ounce bottle clam juice
- ½ cup dry white wine
- ½ bay leaf
- 6 whole black peppercorns
- ½ teaspoons salt
- 1 bunch fresh parsley
- 1 clove garlic split
- 2 pounds fillets of sole
- ¼ cup lemon juice
- chopped parsley
Directions
In 2 quart saucepan combine clam juice, wine, bay leaf, peppercorns, salt, parsley, garlic, and ½ cup water then bring to boiling and reduce heat then simmer uncovered for 15 minutes.
Preheat oven to 350°F.
Wipe fillets with damp paper towels and sprinkle with lemon juice then arrange in shallow baking dish.
Pour claim juice mixture over fillets then cover dish tightly with foil and poach fish in oven 15 minutes then drain fillets reserving 1 cup liquid for sauce.
Keep fillets warm on serving platter.
When ready to serve pour reserved liquid over fillets and sprinkle with parsley.
Category:Cathy's Recipes
Category:Clam juice Recipes
Category:White wine Recipes
Category:Dover sole Recipes
Category:Lemon juice Recipes