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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.

Prep Time: 50 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

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
3 1/2 Fat , 1 1/2 Vegetables , 1 1/2 Starch , 3 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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0 1/2 cup  barley, pearl
1 1/2 cup  cold water
14 1/2 oz  canned unsalted diced tomatoes
1 tbsp  italian seasoning
4 each  sole fillet
1 tbsp  fresh lemon juice
12 each  asparagus spears, fresh, small
0.3333 cup  mayonnaise
2 each  fresh green onions
2 tbsp  dijon mustard
2 tbsp  grated Parmesan cheese
  1. In medium saucepan, bring water to boil. Add barley and return to boil.
  2. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  3. While barley is cooking, in small bowl combine mayonnaise, green onion and mustard. Cover and refrigerate.
  4. Preheat oven to 350°F.
  5. In 11x7x2-inch baking dish, combine cooked barley, tomatoes and juice, and Italian seasoning.
  6. Sprinkle each sole fillet with lemon juice. Place 3 asparagus spears in center of each fillet and roll.
  7. Arrange rolled fillets on top of barley, seam-side down.
  8. Remove sauce from refrigerator. Spoon sauce over fillets and sprinkle with Parmesan cheese. Bake 25 minutes or until sole flakes easily with fork.

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