Herbed Fillet of Sole
- 2 tablespoons light tub margarine
- 1/4 cup fresh lemon juice
- 1 tablespoon dried parsley, crumbled
- 2 teaspoons dried chives, crumbled
- 1/2 teaspoon dried tarragon, crumbled
- 1/4 teaspoon dry mustard
- 4 sole or other mild white fish fillets (about 4 ounces each), rinsed
- Preheat the broiler.
- Spread the margarine over the bottom of a 13 x 9 x 2-inch broilerproof baking dish.
- Set aside.
- In a small bowl, stir together the remaining ingredients except the fish.
- Put the fish in a single layer in the baking dish.
- Pour half the lemon juice mixture over the fish.
- Set the remaining mixture aside.
- Broil the fish about 4 inches from the heat for 4 minutes with the oven door partially open (to keep the fish from overcooking).
- Pour the remaining lemon juice mixture over the fish.
- Broil for 4 to 6 minutes, or until the fish flakes easily when tested with a fork.
- (Per serving)
- Calories: 98
- Total fat: 1.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.0g
- Cholesterol: 53mg
- Sodium: 84mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 0g
- Protein: 19g
- Calcium: 24mg
- Potassium: 310mg
- 3 very lean meat
margarine, lemon juice, parsley, chives, tarragon, dry mustard, white fish
Taken from www.epicurious.com/recipes/food/views/herbed-fillet-of-sole-392022 (may not work)