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🍽️ Sole Sole Meunière – the smart version

568 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-cooking potatoes
• salt
• 1 large lemon
• 4 sprigs parsley
• 3 sprigs dill
• 650 g sole (ready for cooking, 2 soles)
• pepper
• 3 tbsp flour
• 2 tbsp olive oil
• 40 g butter

Instructions

1. 1. Peel the potatoes.
2. 2. Place the potatoes in a pot with a little salted water.
3. 3. Cover the pot.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat.
6. 6. Cook the potatoes for about 20 minutes.
7. 7. Cut the lemon with a knife so that you remove the white pith.
8. 8. Slice the lemon.
9. 9. Wash the parsley and dill.
10. 10. Shake the herbs dry.
11. 11. Pluck the parsley leaves from the stems.
12. 12. Finely chop the parsley leaves.
13. 13. Finely chop the dill.
14. 14. Wait about 10 minutes until the potatoes are cooked.
15. 15. Season the sole with salt and pepper.
16. 16. Coat the fish in flour.
17. 17. Heat oil in a large pan.
18. 18. Fry the sole in the pan.
19. 19. Fry each side for about 5 minutes until golden brown.
20. 20. Remove the sole from the pan.
21. 21. Warm the plates.
22. 22. Place the sole on the warmed plates.
23. 23. Add the lemon slices to the pan.
24. 24. Add the butter to the pan.
25. 25. Let the butter foam briefly.
26. 26. Add the parsley.
27. 27. Distribute the hot butter immediately over the sole.
28. 28. Drain the potatoes.
29. 29. Mix the potatoes with the dill.
30. 30. Serve the potatoes with the sole.

Nutrition per serving

• kcal: 568
• Protein: 40 g · Fett/Fat: 29 g · Carbs: 33 g