Sogliola al Burro Nocciola e Limone
Pan-Seared Sole with Brown Butter and Lemon
Yes, with a tweak: absolutely critical to ensure no flour is used to dredge the fish before cooking. About 2g net carbs per serving, lower than 8 in 10 Italian dishes.
What it is
Delicate sole fillet, pan-seared until perfectly cooked, then bathed in a classic brown butter sauce infused with fresh lemon juice and finished with chopped parsley. This preparation is a keto-friendly adaptation of 'Sogliola alla Mugnaia' by omitting flour.
Key ingredients
Sole fillet, unsalted butter, fresh lemon juice, fresh parsley, olive oil, salt, black pepper.
How to make it keto
Absolutely critical to ensure no flour is used to dredge the fish before cooking. Request additional butter for the sauce.
Say this to the waiter (Italian)
Per la Sogliola al Burro Nocciola e Limone, si prega di non infarinare il pesce. Vorrei burro aggiuntivo per la salsa.
For the Sogliola al Burro Nocciola e Limone, please ensure no flour is used to dredge the fish. Could I have additional butter for the sauce?
Watch out for
Traditional 'alla Mugnaia' preparation involves flour dredging. Ensure the restaurant omits the flour entirely.
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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