Asparagus with Sole - 6g Carbs, 2g Fiber, 2g Sugar
1 lb asparagus
1 lb Sole fillets (4 pieces approximately the same size)
1/4 tsp salt
1/2 tsp grated lemon or lime peel
4 Tbsp lemon OR lime, freshly squeezed juice
1/8 tsp Black pepper
1 Tbsp finely chopped chives
1 tsp mustard
Cut asparagus into 3-inch lengths. Cook in 2-quart saucepan in lightly salted water for 5 minutes, drain. Set aside.
Season the skin side of the sole fillets with salt and lemon or lime peel.
Place asparagus spears at one end of each fillet. Roll up fillets with asparagus spears inside and secure with plain round toothpicks.
Place in a 2-quart oven-save casserole dish liberally sprayed with non-stick cooking spray.
In a small bowl combine remaining ingredients and pour over fish.
Bake in a 400F oven for approximately 15 to 20 minutes or until fish flakes easily.
Baste fish every 7 minutes.
Nutrition per Serving: 130 Calories,2g Fat, 0g Saturated Fat, 55mg Cholesterol, 270mg Sodium, 6g Carbs, 2g Dietary Fiber, 2g Sugars, 24g Protein
Exchanges: 1 Vegetable; 3 Meat
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