Fish

Dover Sole with Mushroom and Leek Sauce takes several minutes to prepare.

Dover Sole with Mushroom and Leek Sauce takes several minutes to cook.

Dover Sole with Mushroom and Leek Sauce makes 2 servings.

The ingredients for Dover Sole with Mushroom and Leek Sauce are:

Sauce:
1/2 cup mushrooms (any type), sliced
1tsp whipped butter
2 tsp olive oil
sprinkle salt
sprinkle pepper
1/2 cup leek, washed & finely chopped (white & pale green parts only)
1/4 cup low sodium fish stock or vegetable stock
1/4 cup white wine
1 tsp flour
1 tsp whipped butter
2 Tbsp skim milk

Fish:
1/2 lb Dover Sole filets (about 4 filets)
sprinkle of salt
sprinkle of pepper
2 Tbsp flour
2 tsp olive oil
1 tsp whipped butter

Here is how you make Dover Sole with Mushroom and Leek Sauce:

For sauce, slice mushrooms & leeks. Heat a small skillet with 1 tsp whipped butter and 2 tsp olive oil. Add leek & mushroom, season with a sprinkle of salt & pepper. After mushrooms & leeks are tender (about 3-4 minutes), add stock & wine. In a small bowl, mix 1 tsp flour with 1 tsp whipped butter. Once mixed, stir into the sauce and allow to thicken. Remove from heat and set aside.For fish, mix 2 Tbsp flour with a sprinkle of salt & pepper, and dredge filets in the flour mixture.In a medium skillet, heat the 2 tsp olive oil and 1 tsp whipped butter over medium heat. When butter is melted, add the dredged fish filets. Cook for about a minute per side, then remove from pan.Return sauce to the heat, and stir in 2 Tbsp milk.Top fish with sauce and serve immediately.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Dover Sole with Mushroom and Leek Sauce is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 285.1

• Total Fat: 13.6 g
• Cholesterol: 62.0 mg
• Sodium: 303.6 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 1.0 g
• Protein: 23.6 g