Lemon Sole with Caper Sauce
- Number of Servings: 5
Ingredients
Fish - Lemon Sole, 680 gram(s)Butter, unsalted, .5 pat (1" sq, 1/3" high) Lemon Juice, 1 lemon yields Capers, canned, 1 tbsp, drained Water, tap, .25 cup (8 fl oz) Canola Oil, 1.5 tbsp Salt, .15 tsp Pepper, black, .15 tsp Dill weed, dried, .25 tsp Scallions, raw, 3 small (3" long) Garlic, 1 clove
Rinse the fillet and pat it dry
Sprinkle with a bit of salt and pepper
Heat the pan.
Add oil
Place fish in the pan
Cook until firm on one side and easily released from the bottom of the pan, then turn
Cook until opaque on both sides
Remove fish
Add scallions and garlic, sauté
Add lemon juice and water, capers, lower heat
Cook for a minute or two
Finish with a half pat of butter
Number of Servings: 5
Recipe submitted by SparkPeople user ANNE-ELIZ.
Sprinkle with a bit of salt and pepper
Heat the pan.
Add oil
Place fish in the pan
Cook until firm on one side and easily released from the bottom of the pan, then turn
Cook until opaque on both sides
Remove fish
Add scallions and garlic, sauté
Add lemon juice and water, capers, lower heat
Cook for a minute or two
Finish with a half pat of butter
Number of Servings: 5
Recipe submitted by SparkPeople user ANNE-ELIZ.
Nutritional Info Amount Per Serving
- Calories: 160.9
- Total Fat: 6.7 g
- Cholesterol: 1.1 mg
- Sodium: 121.7 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.2 g
- Protein: 23.8 g
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