NUTRITION

SERVINGS

INGREDIENTS

8 oz sole fillets

1 large egg

2 tbsp arrowroot powder

1 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp lemon juice

0.25 cup chicken bone broth

1 tbsp fresh dill

1 cup asparagus spears

1 clove garlic

PREPARATION

• 1

  Season the sole fillets on both sides with sea salt and black pepper.

• 2

  Place the arrowroot powder in a shallow dish and whisk the egg in a separate shallow bowl.

• 3

  Dredge each fillet lightly in the arrowroot powder, shaking off any excess, then dip into the beaten egg to coat thoroughly.

• 4

  Heat the ghee in a large non-stick skillet over medium heat.

• 5

  Add the sole fillets to the pan and sear for 2 to 3 minutes per side until the coating is golden brown and the fish is opaque; remove fillets and set aside on a plate.

• 6

  In the same skillet, add the minced garlic and asparagus spears, sautéing for 3 to 4 minutes until the asparagus is bright green and slightly tender.

• 7

  Pour in the chicken bone broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes until the sauce reduces slightly.

• 8

  Return the sole fillets to the skillet for 1 minute to warm through, then sprinkle with fresh dill and spoon the sauce over the fish before serving.