Sauteed Sole Pieces Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Sole fillets4
 Seasoned flour125 Milliliter (1/2 Cup)
 Melted butter45 Milliliter (3 Tablespoon)
 Mushrooms1⁄4 Pound, sliced (125 Gram)
 Stuffed green olives125 Milliliter (1/2 Cup)
 Chopped parsley1 Tablespoon
 Lemon juice1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1943 Calories from Fat 957

% Daily Value*

Total Fat 105 g161.6%

Saturated Fat 46 g229.9%

Trans Fat 0 g

Cholesterol 467 mg

Sodium 4700.8 mg195.9%

Total Carbohydrates 143 g47.7%

Dietary Fiber 5.1 g20.4%

Sugars 21.3 g

Protein 101 g201.3%

Vitamin A 47.8% Vitamin C 48.7%

Calcium 19.4% Iron 40.6%

*Based on a 2000 Calorie diet


Dredge fish lightly in flour; set aside.
Heat half of butter in large frying pan.
Add mushrooms, olives and parsley; season well.
Cook 3 to 4 minutes over medium heat.
Transfer mushroom mixture to plate; set aside.
Replace frying pan on stove and add remaining butter.
When hot, add fish and cook 3 to 4 minutes depending on size.
Turn pieces over once and season well.
Replace mushroom mixture in pan with fish.
Simmer everything 2 minutes, sprinkle with lemon juice.