Sole Fillets with Toasted Pine Nuts, Lemon, and Ba
Category
Entrees - Maindishes
Sub
Category
None
Servings
2
Ingredients
4 small sole or flounder fillets (about 3 oz. each)
Salt and freshly ground black pepper
5 Tbs. extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup toasted pine nuts (see How to toast nuts for more flavor and crunch)
1/4 cup chopped fresh basil
Instructions
Season the fillets with salt and pepper. Heat 4 Tbs. of the olive oil
in a large skillet over high heat. Sauté the fillets on one side (in
batches if necessary) until the edges begin to turn opaque (about 2
minutes) and then turn them over and cook for 1 to 2 minutes to
finish. Transfer the fillets as they're cooked to a warm plate. When
all the fillets are cooked and removed from the pan, carefully pour
the lemon juice into the pan, scrape up any browned bits, and boil the
juice to reduce it to about 1 Tbs., about 1 minute. Add the pine nuts
and basil and remove the pan from the heat. Put the fillets on serving
plates and spoon the contents of the pan over all. Drizzle the
remaining 1 Tbs. olive oil over as well.
nutrition information (per serving)-
Calories (kcal)- 660; Fat (g)- fat g 54; Fat Calories (kcal)- 490;
Saturated Fat (g)- sat fat g 8; Protein (g)- protein g 41;
Monounsaturated Fat (g)- 32; Carbohydrates (g)- carbs g 8;
Polyunsaturated Fat (g)- 12; Sodium (mg)- sodium mg 1
Originally Submitted
11/28/2014
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