Florentine sole

Yield: 1 servings

Measure Ingredient
2 \N Eggs; slightly beaten
⅓ cup Plain yogurt
3 tablespoons Chopped chives
3 tablespoons Mayonnaise
1½ pounds Frozen Sole fillets
\N \N Dijon mustard; (to brush on)
3 tablespoons Lemon juice
1 \N Garlic clove; minced
2 tablespoons Chopped fresh basil
¾ pounds Seedless red grapes
⅓ cup Dried bread crumbs
2 tablespoons Grated Parmesan cheese
1 \N Lemon; cut into wedges

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.

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