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Asparagus with Sole

Source of Recipe

leblanck


Recipe Introduction

From member leblanck: This is good right away, or the day after. Will keep 3 days in the fridge, but does not freeze well.

List of Ingredients

* 1 lb asparagus, blanched for 2-3 minutes in boiling water, cut into 3 inch lengths.
* 1 lb Sole fillets (can also use Flounder, or any flat white fish)
* 1/4 tsp grated lemon or lime peel
* 4 tbsp lemon or lime juice
* 1 tbsp fresh chives
* 1 tsp mild mustard
* 1/2 cup white wine
* fresh black pepper to taste


Recipe

Season the fillets with lemon peel. Place blanched asparagus spears at one end of the fillet. Roll up fillets with asparagus spears inside and secure with toothpicks. Place in a 2-quart oven-proof casserole dish. Mix the remaining ingredients and pour over the fish. Bake in a 400¡ oven for approximately 10 to 15 minutes. May need a bit more time if fillets are thick. They will be cooked when the fish flakes easily.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-D-E

This Recipe Contains: Protein A