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Sole Bercy Recipe
|French shallots/4 green onions||2|
|Chopped fresh parsley/15 milliliter dried parsley||60 Milliliter (1/4 Cup)|
|White wine||60 Milliliter (1/4 Cup)|
|Fish fumet/Clam juice||60 Milliliter (1/4 Cup)|
|Sole fillets||2 Pound (1 Kilogram)|
|Lemon||1⁄2 , juiced|
|Butter||50 Milliliter (Salted Or Unsalted, 3 Tablespoon)|
|Finely chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1767 Calories from Fat 943
% Daily Value*
Total Fat 106 g162.7%
Saturated Fat 51.5 g257.6%
Trans Fat 0 g
Cholesterol 620.1 mg
Sodium 2903 mg121%
Total Carbohydrates 75 g25.1%
Dietary Fiber 3.8 g15.4%
Sugars 26.8 g
Protein 121 g241.7%
Vitamin A 163.5% Vitamin C 210.3%
Calcium 35.1% Iron 31.3%
*Based on a 2000 Calorie diet
Lightly salt and pepper both sides of the fillets, and set over ingredients in baking dish (they can be placed side by side, slightly overlapping, or folded in three).
Sprinkle with lemon juice and dot with butter.
Cook uncovered in a 350°F (180°C) oven 20 minutes, basting twice with pan liquid, then broil a few seconds to brown here and there.
This is good surrounded by small boiled potatoes.
Garnish all with parsley and serve immediately.