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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fillet of Sole with Barley and Asparagus

Source: National Barley Foods Council

Asparagus rolled in fillet of sole baked on top of Italian seasoned barley.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	378.4

Total Carbs	26.6 g

Dietary Fiber	5.7 g

Sugars	3.5 g

Total Fat	17.5 g

Saturated Fat	3.1 g

Unsaturated Fat	0.4 g

Potassium	686.6 mg

Protein	27.1 g

Sodium	479.0 mg

Dietary Exchanges 17.5 Fat, 1.0 Vegetables, 0.0 Fruits, 1.1 Starch, 2.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp italian seasoning 4.0
4 each sole fillet 1.0
1 tbsp fresh lemon juice 12.0
12 each asparagus spears, fresh, small 0.3333
0.3333 cup mayonnaise 2.0
2 each fresh green onions 2.0
2 tbsp dijon mustard 2.0
2 tbsp grated Parmesan cheese 0.5
0 1/2 cup barley, pearl 1.5
1 1/2 cup cold water 14.5
14 1/2 oz canned unsalted diced tomatoes

Directions

In medium saucepan, bring water to boil. Add barley and return to boil.
Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
While barley is cooking, in small bowl combine mayonnaise, green onion and mustard. Cover and refrigerate.
Preheat oven to 350°F.
In 11x7x2-inch baking dish, combine cooked barley, tomatoes and juice, and Italian seasoning.
Sprinkle each sole fillet with lemon juice. Place 3 asparagus spears in center of each fillet and roll.
Arrange rolled fillets on top of barley, seam-side down.
Remove sauce from refrigerator. Spoon sauce over fillets and sprinkle with Parmesan cheese. Bake 25 minutes or until sole flakes easily with fork.