Fillet of Sole in Tarragon Butter
|Butter||4 Tablespoon (1/2 Stick)|
|Mushrooms||1⁄4 Pound, sliced|
|Onion||1 Small, chopped|
|Sole fillets||1 Pound|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Dried tarragon||1 1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
Preheat oven to 350°F.
Line 9 x 13-inch baking dish with foil.
Melt butter in medium skillet over medium-high heat.
Add mushrooms and onion and saute until softened, about 5 minutes.
Arrange fillets in dish.
Pour vermouth over fish.
Dot each piece generously with butter and sprinkle with tarragon, salt and pepper to taste.
Spoon mushroom mixture evenly over top.
Cover with foil and bake until fish loses its translucency, about 30 minutes.
Serving size: Complete recipe
Calories 971 Calories from Fat 485
% Daily Value*
Total Fat 55 g84.8%
Saturated Fat 32.4 g161.8%
Trans Fat 0 g
Cholesterol 346.7 mg115.6%
Sodium 781.5 mg32.6%
Total Carbohydrates 20 g6.8%
Dietary Fiber 4 g16.2%
Sugars 7.8 g
Protein 93 g185.4%
Vitamin A 39.4% Vitamin C 38.6%
Calcium 22.3% Iron 30.1%
*Based on a 2000 Calorie diet