Grilled Dover Sole
Ingredients
- 4 Dover sole skinned if preferred, each weighing about 10 oz
- 1 tablespoon lemon juice
- Freshly ground white or black pepper
- 2 oz clarified butter
- 1 tablespoon parsley very finely chopped
- 4 lemon wedges
Instructions
- Wash the fish and pat dry with kitchen paper.
- Heat the grill and oil the grill rack.
- Season the soles on each side with lemon juice and pepper and brush with the melted clarified butter.
- Grill for about 4 or 5 minutes on each side, according to the thickness of the fish, brushing with a little more clarified butter if necessary.
- Carefully transfer to warmed plates, strew with chopped parsley, garnish with lemon wedges and serve immediately.
Calories: 329 kcal
Carbohydrates: 2 g
Protein: 35 g
Fat: 20g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 840 mg
Potassium: 488 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 182 IU
Vitamin C: 12 mg
Calcium: 66 mg
Iron: 1 mg