Sogliola al Limone
Pan-Seared Sole with Lemon Butter Sauce
Yes, keto as served. About 2g net carbs per serving, lower than 8 in 10 Italian dishes.
What it is
Delicate fillets of sole lightly pan-seared until perfectly golden and flaky. The fish is then finished with a bright, tangy, and rich sauce made from fresh lemon juice, emulsified with generous amounts of butter, and garnished with fresh parsley.
Key ingredients
Sole fillets, butter, olive oil, fresh lemon juice, fresh parsley, salt, black pepper.
Optional tweaks
Ensure no flour is used to dredge the fish before pan-searing. Request extra butter for a higher fat content in the sauce.
Say this to the waiter (Italian)
Per la Sogliola al Limone, si prega di non infarinare il pesce. Vorrei burro extra nella salsa.
For the Sogliola al Limone, please ensure no flour is used to dredge the fish. Could I have extra butter in the sauce?
Watch out for
Flour dredging of the fish is the primary carb risk for this dish. Confirm with the kitchen that the fish is prepared plain or with a gluten-free alternative if they typically dredge.
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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