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Sole Duglere

Western.Chefs's picture
  Sole fillet/Flounder 4
  Butter 2 Tablespoon
  Finely chopped onion 2 Tablespoon
  Fish stock/Bottled clam juice 1⁄4 Cup (4 tbs)
  Dry white wine/Water 1⁄2 Cup (8 tbs)
  Canned tomatoes 1⁄2 Cup (8 tbs), drained and coarsely chopped
  Minced parsley 2 Tablespoon
  Freshly ground black pepper 1⁄8 Teaspoon

1. Roll the fillets and secure with toothpicks. In a skillet heat the butter, add the onion and cook until it is transparent.
2. Arrange the fillets in the pan and pour the fish stock and wine over them. Add the tomatoes and parsley and bring to a boil. Reduce the heat and cook gently until the fish flakes easily when tested with a fork, ten to twelve minutes. Turn carefully once while cooking.
3. Remove the fillets to a serving dish and keep warm. Stir the sauce over high heat two or three minutes, until slightly reduced. Add the pepper and pour the sauce over the fillets.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 985 Calories from Fat 294

% Daily Value*

Total Fat 33 g51.2%

Saturated Fat 17.5 g87.5%

Trans Fat 0 g

Cholesterol 380 mg126.7%

Sodium 817.2 mg34.1%

Total Carbohydrates 17 g5.8%

Dietary Fiber 4.1 g16.3%

Sugars 2.7 g

Protein 129 g257.3%

Vitamin A 87.7% Vitamin C 108.6%

Calcium 23.2% Iron 35.8%

*Based on a 2000 Calorie diet

Sole Duglere Recipe