Sole Bercy Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 French shallots/4 green onions2
 Chopped fresh parsley/15 milliliter dried parsley60 Milliliter (1/4 Cup)
 White wine60 Milliliter (1/4 Cup)
 Fish fumet/Clam juice60 Milliliter (1/4 Cup)
 Sole fillets2 Pound (1 Kilogram)
 Lemon1⁄2 , juiced
 Butter50 Milliliter (Salted Or Unsalted, 3 Tablespoon)
 Finely chopped parsley1 Tablespoon

Nutrition Facts

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

Directions

Sprinkle the shallots or onions and the parsley over the bottom of a generously buttered, shallow baking dish, then add wine and fumet or clam juice.
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.
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