Lemony Stuffed Fillet of Sole
Why drown the delicate flavors of sole in a sea of butter?
Source: EatingWell Magazine, July/August 1992
Gallery
Recipe Summary
Ingredients
Directions
Tips
Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
The term “sole” is widely used for many types of flatfish from both the Atlantic and Pacific. Flounder and Atlantic halibut are included in the group that is often identified as sole or grey sole. The best choices are Pacific, Dover or English sole. Other sole and flounder are overfished.
Nutrition Facts
Per Serving:
223 calories; protein 19.5g 39% DV; carbohydrates 19.4g 6% DV; dietary fiber 2.9g 12% DV; sugars 2.3g; fat 6g 9% DV; saturated fat 1g 5% DV; cholesterol 51mg 17% DV; vitamin a iu 178.1IU 4% DV; vitamin c 3.3mg 5% DV; folate 29.6mcg 7% DV; calcium 100.6mg 10% DV; iron 1.4mg 8% DV; magnesium 55.8mg 20% DV; potassium 339mg 10% DV; sodium 680.5mg 27% DV; thiamin 0.2mg 20% DV; added sugar 2g.
Exchanges:
1 starch, 3 lean meat, 1/2 fat