Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 pound fresh or frozen sole fillets
- 2 tablespoons butter or margarine, divided
- 2 tablespoons fresh lemon juice, divided
- Salt and ground black pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped onion
- 1 cup uncooked U.S. arborio or medium grain rice
- 1/16 teaspoon saffron
- 1/3 cup dry white wine
- 2 cups fish stock, divided
- 3 cups water
- 1 medium tomato, diced
- 1/4 cup grated Parmesan cheese
- =
Directions
Place fillets in lightly-buttered shallow baking dish. Melt 1 tablespoon butter and mix with 1 tablespoon lemon juice; brush over fillets. Sprinkle with salt, pepper and parsley. Broil at 350 degrees 5 to 8 minutes, or until fish flakes easily with fork. Cut in chunks; set aside.
Cook onion in remaining 1 tablespoon butter in large non-stick skillet over medium heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine and remaining 1 tablespoon lemon juice; stir until absorbed. Increase heat to medium high; stir in 1 cup stock. Cook, uncovered, stirring frequently, until stock is absorbed. Continue stirring and adding remaining 1 cup stock and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in tomato, cheese and reserved fillets; serve immediately.