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Brown Shrimp and Lemon Sole Salad

Pan-fried lemon sole and warm brown shrimps served over a zesty herb salad with a mustard vinaigrette.

HealthyQuickFishSeafoodSalad

Estimated Nutrition

Per Serving Total
Calories 612.4 kcals 612.4 kcals
Carbohydrates 2.8 grams 2.8 grams
Fat 54.2 grams 54.2 grams
Protein 28.5 grams 28.5 grams
Cook Time
6 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
White Wine Vinegar
5
ml
Wholegrain Mustard
Dairy
15
g
Butter
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
15
ml
Parsley
freshly chopped
15
ml
Chervil
freshly chopped
15
ml
Dill
freshly chopped
OilsFats
15
ml
Olive Oil
30
ml
Extra Virgin Olive Oil
Seafood
1
piece
Lemon Sole Fillet
cut into three pieces
25
g
Brown Shrimps
cooked

Steps

  • Season the lemon sole pieces with salt and freshly ground black pepper.
  • Heat the oil and butter in a frying pan over a medium heat.
  • Fry the lemon sole skin-side down for 4 minutes until golden-brown and opaque.
  • Set the fish aside on a warm plate and heat the brown shrimps in the pan for 2 minutes.
  • Whisk the olive oil, vinegar, and mustard in a bowl until combined.
  • Season the dressing and mix in the chopped fresh herbs thoroughly.
  • Plate the salad, top with the sole, and spoon over the warm shrimps.