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Nutrition Facts
Serving Size 222 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 700 mg 29%
Total Carbohydrate 8 g 3%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 22 g
Vitamin A 2% Iron 4%
Vitamin C 8% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sole Piccata

Prep Time
5 minutes
Cook Time
6 minutes
Total Time
11 minutes
4  People


Recipe makes 4 Servings

4 medium sole filets, 1/2 inch thick
1/4 cup(s) all purpose flour
1 1/2 Tbsp grapeseed oil
3 Tbsp H-E-B Tuscan Herb Finishing Butter, divided use
1/4 cup(s) dry white wine, maybe a sauvignon blanc or pinot grigio
1 medium lemon, juiced
1 Tbsp capers
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Preheat a large skillet to medium-high.
Gently rinse sole under cool water and pat dry with paper towels. Dredge 1 side only in flour.
Add oil to hot pan then fish, flour-side-down. Cook about 2 minutes.
Turn fish over, add half of finishing butter and cook another 2 minutes. Remove fish to an oven-safe serving platter and keep warm in oven while preparing sauce.
Deglaze pan with white wine, scraping up any brown bits from bottom of pan.
Add remaining butter, lemon juice and capers. Bring to a simmer for 1 to 2 minutes to thicken slightly.
Pour piccata sauce over fish and serve immediately.


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