Fillets of Sole In Herbed Butter
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼teaspoon dried tarragon or ¼ teaspoon ground fennel seed or 1 teaspoon lemon zest
- 4tablespoons soft butter
- 2pounds fillet of sole
- Salt and freshly ground white pepper to taste
Nutritional analysis per serving (4 servings)
261 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 673 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make herb butter combine your choice of seasoning with soft butter and let stand for a few minutes.
- Step 2
In one or two large skillets melt as much of the butter as you wish until it sizzles. Quickly saute the fillets for a minute or two one each side.
- Step 3
Season with salt and pepper if desired.
Private Notes
Comments
Used scant 1/8 cup fresh dill instead of dried herbs - delicate and light.
Lemon zest in the butter, finished with lemon juice. Tossed slivered almonds in the pan after taking the fish out. Quick and delicious.
Lemon zest in the butter, finished with lemon juice. Tossed slivered almonds in the pan after taking the fish out. Quick and delicious.
Used scant 1/8 cup fresh dill instead of dried herbs - delicate and light.