Sole Poêlée au Beurre Citronné
Pan-Seared Sole with Lemon-Butter Sauce and Asparagus
Yes, with a tweak: explicitly request the fish to be cooked without flour or breading. About 3g net carbs per serving, lower than 9 in 10 French dishes.
What it is
A delicate sole fillet pan-seared until perfectly cooked, then finished with a simple, tangy lemon-butter sauce. Served with a side of fresh asparagus.
Key ingredients
Sole fillet, butter, lemon juice, parsley, salt, pepper, asparagus.
How to make it keto
Explicitly request the fish to be cooked without flour or breading. Ensure it's pan-seared in butter or olive oil. Request asparagus or green beans as a side instead of any starches (like rice or potatoes).
Watch out for
The traditional 'meunière' style involves a light flour dusting. Ensure this is omitted. Lemon juice has minimal carbs, but always confirm no added sugars in the sauce.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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