Preparation : 10 min
Cooking : 10 min
350 calories/serving
Ingredients
8 button (white) mushrooms, thinly sliced 110 g
1 tbsp Italian parsley, fresh, chopped 5 g
2 sole fillets 300 g
3 tbsp white flour (all purpose) 24 g
2 tbsp butter, unsalted 28 g
2 tbsp canola oil 30 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Method
Preheat the oven to the lowest setting.
Prepare the mushrooms: slice them thinly. Chop the parsley. Set aside.
Rinse the fillets and pat dry. Add salt, pepper and coat with flour.
Melt the butter in a pan over high heat. Add the fillets and cook 2 min on one side, turn them, and cook 1-2 min. Put them on a plate and keep them warm in the oven.
Add the oil to the pan. Add the mushrooms and cook 4-5 min over high heat. Add salt and pepper. Add the chopped parsley, lemon juice, toss and transfer over the fillets.
Serve immediately.
350 calories/serving
Ingredients
8 button (white) mushrooms, thinly sliced 110 g
1 tbsp Italian parsley, fresh, chopped 5 g
2 sole fillets 300 g
3 tbsp white flour (all purpose) 24 g
2 tbsp butter, unsalted 28 g
2 tbsp canola oil 30 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Method
Preheat the oven to the lowest setting.
Prepare the mushrooms: slice them thinly. Chop the parsley. Set aside.
Rinse the fillets and pat dry. Add salt, pepper and coat with flour.
Melt the butter in a pan over high heat. Add the fillets and cook 2 min on one side, turn them, and cook 1-2 min. Put them on a plate and keep them warm in the oven.
Add the oil to the pan. Add the mushrooms and cook 4-5 min over high heat. Add salt and pepper. Add the chopped parsley, lemon juice, toss and transfer over the fillets.
Serve immediately.
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