Vikalinka · by Julia Frey of Vikalinka★ 5.0 (6)
Sole in Lemon Butter Sauce (Sole Meuniere)
NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 37%
CARBS 14G14% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER0G TOTAL SUGAR
FAT 29G67% OF CAL
16G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sole pan-fried and finished with a classic lemon-butter sauce and capers. A quick, elegant French dish showcasing delicate fish with bright, briny flavors.
mainfrenchfish🍳 skillet🔥 oven
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2X130g/4oz-5oz lemon sole fillet or whole fish
- 4 tbsp plain flour
- 1 tsp salt and pepper each
- 4-5 tbsp butter (I used unsalted)
- 1 lemon
- 2 tbsp capers
- 1 tbsp chopped fresh parsley
At a glance
PER SERVING · TIME 15M
CAL 19%·PRO 37%
CARBS 14G14% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER0G TOTAL SUGAR
FAT 29G67% OF CAL
16G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1753mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 273mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1753MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.