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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 321
% Daily Value**
Total Fat 14g
21%
Saturated Fat 7g
10%
Unsaturated Fat 1g
Cholesterol 254mg
85%
Sodium 922mg
38%
Total Carbohydrate 3g
1%
Dietary Fiber 0g
0%
Sugars 1g
Protein 45g
Vitamin A  10%Vitamin C  10%
Calcium  6%Iron  7%
Potassium  30%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Sole with Lemon Sauce

Date Added: June 11, 2009

Ingredients:

1 Tablespoon Water hot
2 Tablespoons Lemon Juice fresh
1 Teaspoon Salt pepper to taste,
3/4 Cup Chicken Broth chicken or
1/4 Teaspoon Pepper sprinkle
3 Tablespoons Butter (200 g.)
2 Eggs Yolks
2 Pounds Sole Fresh or Frozen
1 Tablespoon Flour All-Purpose
1 Green Olives Stuffed
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Directions:

1. Pre-heat oven to 350 F Grease a large shallow baking dish.

2. Arrange fillets in dish. Sprinkle fillets with salt and pepper.

3. Dot with 2 T butter. Bake for 10 minutes or until fish flakes easily when tested with a fork.

4. Start sauce preparation about 15 minutes before you put the fish in the oven.

5. In a cup, mix egg yolks with water, set aside.

6. In heavy saucepan over medium heat, into 1 T of hot butter, stir flour until well blended.

7. Gradually stir in chicken broth and lemon juice.

8. Cook with stirring until mixture is thickened.

9. Remove saucepan from heat. Into egg yolks, stir 6-8 drops of Tabasco Sauce.

10. Slowly pour egg mixture into sauce, stirring rapidly to avoid lumping.

11. Cook with stirring until thickened (DO NOT BOIL).

12. Spoon off any excess liquid from fish. Pour sauce over fish and garnish with sliced stuffed green olives.

13. The olives add a lot more to this dish than you might imagine.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Fish, Butter, Gluten, MSG, Poultry, Sulfites, Fructose Malabsorption, Iodine allergies.
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