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Pan Fried Lemon Sole, Kale and Lentils with a Citrus and Caper Broth

SPAULYSEASONALSERVINGS
8Ingredients
40Minutes
170Calories
Read Directions

Ingredients

US|METRIC
  • 125 grams puy lentils
  • 100 grams kale
  • 2 lemon sole fillets (or other flat white fish, skin-on)
  • 2 tablespoons plain flour
  • olive oil (drizzle of)
  • 2 tablespoons capers in brine
  • 1 lemon
  • 200 milliliters fish stock
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    NutritionView More

    170Calories
    Sodium25% DV610mg
    Fat18% DV12g
    Protein10% DV5g
    Carbs6% DV17g
    Fiber16% DV4g
    Calories170Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium610mg25%
    Potassium400mg11%
    Protein5g10%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber4g16%
    Sugars0%
    Vitamin A150%
    Vitamin C170%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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