Sole Poêlée au Beurre Noisette
Pan-Seared Sole with Brown Butter and Lemon
Yes, with a tweak: explicitly request no flour dredging for the fish. About 2g net carbs per serving, lower than 9 in 10 French dishes.
What it is
A delicate white fish (often Dover sole, but other white fish can be used), pan-seared until golden. This keto version skips the traditional flour dredging and is finished with a classic brown butter (beurre noisette) sauce with lemon and parsley.
Key ingredients
Sole fillet, butter, lemon juice, fresh parsley, salt, pepper, olive oil.
How to make it keto
Explicitly request no flour dredging for the fish. Ensure no high-carb side dishes; ask for simple green vegetables like spinach or asparagus.
Watch out for
Traditional flour dredging (must be avoided), any sugary glazes or sauces (though unlikely for this specific dish), high-carb side dishes.
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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