2 Serves
30 Mins
Pat the sole fillets dry with paper towels and season both sides with salt and pepper.
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FrenchVitamin K
71 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
19 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
43 mg / 1,250 mgPotassium
72 mg / 4,700 mgSodium
756 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
16 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Dredge the seasoned fish lightly in all-purpose flour, shaking off any excess.
Heat the olive oil in a large frying pan over medium-high heat.
Place the fish in the frying pan and cook until golden brown, about 3 minutes per side, then remove and set aside.
In the same pan, melt the butter until it turns a light brown color, then stir in the lemon juice and fresh parsley before pouring over the fish.
22
g37
g7
g
Egyptian