Dover Sole in Lemon Herbal Butter Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Sole (flounder) filets, 8 oz Unsalted Butter, 2 TbspOlive Oil, 1 tbsp Thyme, fresh, 2 tbsp (divided)Sage, fresh, 2 tbsp (divided)Green Olives, 5-6 large (60 grams), chopped Capers, canned, 1 tbsp, drained and smashedArtichokes, frozen, 1/2 package (4 oz)Lemon zest, 1 tspWhite Wine, 1/2 cup (6 fl oz) Pepper, black, freshly groundLemon juice, 1 tbsp Cherry tomatoes, 1/2 cup, cut in halvesCooked pasta (spaghetti) for serving.
1. Heat the butter and olive oil in a large skillet over medium heat.
2. Chop olives and fresh herbs, smash capers, add them to the skillet. Add artichoke hearts and lemon zest. Cook, stirring, until the artichoke hearts are heat through, 3 to 4 minutes. Add wine, bring to a boil and cook for 2 minutes.
3. Place fish filets on top, drizzle the fish with lemon juice, sprinkle with freshly ground black pepper and chopped fresh herbs. Add tomatoes cut in half. Do NOT stir! Cover the skillet with lid and reduce the heat to low.
4. Meanwhile cook spaghetti. Place pasta on the serving plate and top with the fish and sauce.
Serving Size: Makes 2 servings.
2. Chop olives and fresh herbs, smash capers, add them to the skillet. Add artichoke hearts and lemon zest. Cook, stirring, until the artichoke hearts are heat through, 3 to 4 minutes. Add wine, bring to a boil and cook for 2 minutes.
3. Place fish filets on top, drizzle the fish with lemon juice, sprinkle with freshly ground black pepper and chopped fresh herbs. Add tomatoes cut in half. Do NOT stir! Cover the skillet with lid and reduce the heat to low.
4. Meanwhile cook spaghetti. Place pasta on the serving plate and top with the fish and sauce.
Serving Size: Makes 2 servings.
Nutritional Info Amount Per Serving
- Calories: 414.5
- Total Fat: 24.7 g
- Cholesterol: 106.0 mg
- Sodium: 760.3 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 4.3 g
- Protein: 29.8 g
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