Yield: 1 servings
|2 \N||Eggs; slightly beaten|
|⅓ cup||Plain yogurt|
|3 tablespoons||Chopped chives|
|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.