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Sole Fish in Milk Sauce
A creamy milk sauce with a hint of lemon is perfect to coat this delicate yet flavorful sole fish.
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Fish prep time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
people
Calories
459
kcal
Author
Jessica Montanelli
Ingredients
4
tablespoon
Butter
2
Soles fish
1
cup
Whole Milk
2
tablespoon
Lemon juice
All-Purpose Flour
Salt
Black Pepper
Parsley
US Customary
-
Metric
Instructions
Pat dry the clean fishes, then season with salt and ground black pepper, then coat them well in flour on both sides.
Melt the butter in a large pan at medium heat, then sautè the fishes for a couple of minutes on each side, until golden brown.
Pour the milk in the pan and let it reduce for about 4-5 minutes, until it gets a creamy consistency.
Season again with salt and black pepper to taste. Turn off the heat and add the lemon juice to the sauce.
Serve with freshly minced parsley on top.
Notes
I served the fish with boiled potatoes and string beans, seasoned with olive oil and minced garlic.
Nutrition
Calories:
459
kcal
|
Carbohydrates:
13
g
|
Protein:
35
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Cholesterol:
73
mg
|
Sodium:
256
mg