Florentine sole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; slightly beaten | |
| ⅓ | cup | Plain yogurt |
| 3 | tablespoons | Chopped chives |
| 3 | tablespoons | Mayonnaise |
| 1½ | pounds | Frozen Sole fillets |
| Dijon mustard; (to brush on) | ||
| 3 | tablespoons | Lemon juice |
| 1 | Garlic clove; minced | |
| 2 | tablespoons | Chopped fresh basil |
| ¾ | pounds | Seedless red grapes |
| ⅓ | cup | Dried bread crumbs |
| 2 | tablespoons | Grated Parmesan cheese |
| 1 | Lemon; cut into wedges | |
Directions
Spinach for spinach bed. Preheat oven to 400 degrees. In a small bowl, combine eggs, yogurt, chives and mayonnaise. Set aside. On cutting board, brush mustard over fillets. Cut fish into 1 in. Chunks and combine in medium bowl with lemon juice, minced garlic and basil. Add grapes. Toss.
Spoon fish and grapes into a square baking dish. Spoon yogurt mixture over fish. Sprinkle with bread crumbs and Parmesan. Bake until hot and bubbly.
Serve hot on bed of spinach W/ lemon wedges for Garnish.
Approximately 17 minutes.
Per serving (excluding unknown items): 567 Calories; 50g Fat (72% calories from fat); 21g Protein; 22g Carbohydrate; 400mg Cholesterol; 616mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2087 Converted by MM_Buster v2.0l.