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RECIPE
6 INGREDIENTS5 STEPS40MIN

Paleo Sole Meunière

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A little paleo twist on one of the classiest fish dish: the sole meunière. Just replacing wheat flour with coconut flour and butter with coconut oil, makes this dish gluten-free and diary-free
40MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1
Whole Sole Fish
3 Tbsp
Coconut Oil
to taste
Coconut Flour
to taste
Salt and Pepper
1/2
Lemon , juiced
to taste

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Nutrition Per Serving

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CALORIES
366
FAT
25.7 g
PROTEIN
30.7 g
CARBS
2.0 g

Cooking Instructions

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Step 1
Clean Whole Sole Fish (1).
Step 2
Remove the skin and internal bones.
Step 3
Season with Salt and Pepper (to taste) and dust in Coconut Flour (to taste).
Step 4
In a large skillet heat up the Coconut Oil (3 tablespoon) and cook the fish for 3-4 minutes, until a golden crust forms. Flip the fish and squeeze the juice of the Lemon (1/2) over the top, then cook for an additional 1-2 minutes.
Step 5
Serve immediately with extra lemon and some Fresh Parsley (to taste).

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Nutrition Per Serving
Calories
366
% Daily Value*
Fat
25.7 g
33%
Saturated Fat
18.5 g
92%
Trans Fat
0.0 g
--
Cholesterol
112.0 mg
37%
Carbohydrates
2.0 g
1%
Fiber
0.6 g
2%
Sugars
0.5 g
--
Protein
30.7 g
61%
Sodium
726.4 mg
32%
Vitamin D
7.0 µg
35%
Calcium
55.7 mg
4%
Iron
0.6 mg
3%
Potassium
423.3 mg
9%
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