Dover Sole Filet
with lemon mustard sauce and roasted vegetables
with lemon mustard sauce and roasted vegetables
Prepare the carrots, green beans, and roasted potatoes in advance.
Heat a large frying pan with olive oil and butter. Lightly flour the sole filet, season with salt and pepper, and gently saute on both sides.
Remove the filet and discard the fat. Deglaze the pan with lemon juice and white wine, then add Dijon mustard and butter, reducing slightly to form a sauce.
On a dinner plate, arrange the vegetables and roasted potatoes. Place the sauteed sole on top and drizzle generously with the lemon mustard sauce.
Calories: ~470 kcal | Protein: ~38g | Fat: ~24g | Carbs: ~20g | Fiber: ~3g | Sodium: ~550mg
Montenidoli Vernaccia di San Gimignano Tradizionale 2021 — Crisp citrus notes, dry minerality, and a refreshing finish that complements delicate white fish.
