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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sole Meuniere

Source: dLife

Pan-seared sole with a caper-butter sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	217.2

Total Carbs	8.2 g

Dietary Fiber	0.7 g

Sugars	0.8 g

Total Fat	8.8 g

Saturated Fat	4.8 g

Unsaturated Fat	0.7 g

Potassium	723.2 mg

Protein	25.7 g

Sodium	320.0 mg

Dietary Exchanges 8.8 Fat, 0.1 Vegetables, 0.1 Fruits, 0.3 Starch, 3.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each medium lemons 1.0
1 lb sole fillet 1.0
1 pinch salt 0.25
0 1/4 cup Flour, all purpose, bleached, enriched 4.0
4 tbsp Butter, light, salted 2.0
2 tbsp capers, drained 3.0
3 tbsp fresh lemon juice 0.25
0 1/4 cup chopped parsley 1.0
1 pinch white pepper

Directions

Peel off lemon rind along with white membrane. Thinly slice lemons, crosswise, disposing of seeds and ends.
Rinse and dry fish. If fillets are longer than 6 or 7 inches, cut in half. Season fillets with salt. Dredge in flour, shake off extra, and arrange on a sheet of plastic wrap.
Heat 2 tablespoons butter in a frying pan set over medium-high heat. Lay half the fish in pan and cook 1 1/2 to 2 minutes or until browned on bottom. Flip fish and cook 1 to 2 minutes. Move fish to an ovenproof platter and keep warm in a 200 degree F oven. Heat 1 tablespoon butter and cook other half of fish.
Wipe pan clean and re-heat. Melt 1 to 2 tablespoons butter and add in capers. Pour in lemon juice, take pan off of heat, and add 3 tablespoons parsley. Spoon butter mixture over fish. Top with lemon slices, the rest of the parsley, and white pepper.