Fillets of Sole In Herbed Butter
Published February 9, 1982
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
¼ teaspoon dried tarragon or ¼ teaspoon ground fennel seed or 1 teaspoon lemon zest
4 tablespoons soft butter
2 pounds fillet of sole
Salt and freshly ground white pepper to taste
Nutritional analysis per serving (4 servings)
2 grams carbs; 133 milligrams cholesterol; 268 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 16 grams fat; 1 gram fiber; 673 milligrams sodium; 29 grams protein
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.