Bibb Lettuce with Sautéed Sole and Dijon Vinaigrette

Bibb Lettuce with Sautéed Sole and Dijon Vinaigrette

Serves 4
Scatter finely chopped chives, chervil or parsley over each salad before serving for an extra boost of color and flavor.
Ingredients: 
  • 3 boneless, skinless sole fillets (5 to 6 ounces total), cut crosswise into 8 pieces
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon all-purpose flour
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoon Dijon mustard
  • 1 1/2 tablespoon lemon juice
  • 3/4 teaspoon sugar (optional)
  • 1 large head Bibb lettuce, torn into bite-size pieces
  • 2 cups thinly sliced carrots, fennel and/or snow peas
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Method: 
Pat sole dry, season with 1/4 teaspoon salt and 1/8 teaspoon pepper and then dust all over with flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Arrange sole in skillet in a single layer and cook, gently flipping once, until golden brown and just cooked through, about 2 minutes total; transfer to a plate.

In a large bowl, whisk together mustard, lemon juice, remaining 1 tablespoon oil, sugar and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add lettuce and vegetables and toss gently to coat. Transfer to plates, top with warm sole and serve.
Nutritional Info: 
Per Serving: 150 calories (70 from fat), 8g total fat, 1g saturated fat, 25mg cholesterol, 430mg sodium, 10g carbohydrates, (2 g dietary fiber, 4g sugar), 11g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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