Ingredients

  • 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


Directions

  1. Cut asparagus into 3 inch lengths. Cook in 2-quart saucepan in lightly salted water for 5 minutes, drain. Set aside.
  2. Season the skin side of the sole fillets with salt and lemon or lime peel.
  3. Place asparagus spears at one end of each fillet. Roll up fillets with asparagus spears inside and secure with plain round toothpicks.
  4. Place in a 2-quart oven-save casserole dish liberally sprayed with non-stick cooking spray.
  5. In a small bowl combine remaining ingredients and pour over fish.
  6. Bake in a 400F oven for approximately 15 to 20 minutes or until fish flakes easily.
  7. Baste fish every 7 minutes.


Recipe Yield: Yield: 4 Servings

Nutritional Information Per Serving:

Calories: 130
Fat: 2 grams
Fiber: 2 grams
Sodium: 270 milligrams
Cholesterol: 55 milligrams
Protein: 24 grams
Carbohydrates: 6 grams
Sugars: 2 grams

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Diabetic Exchanges

1 Vegetable; 3 Meat


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