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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 Mustard Sauce

Source: Enlitened Kosher Cooking by Nechama Cohen

Fillet of Sole with mustard sauce on a bed of fresh spinach.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	185.2

Total Carbs	3.3 g

Dietary Fiber	0.6 g

Sugars	1.5 g

Total Fat	4.0 g

Saturated Fat	0.8 g

Unsaturated Fat	1.0 g

Potassium	775.6 mg

Protein	25.2 g

Sodium	135.8 mg

Dietary Exchanges 4.0 Fat, 0.3 Vegetables, 0.0 Fruits, 0.1 Meat, 3.3 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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Servings

Ingredients

Directions

Preheat oven to 425 degrees F. Blend together mustards, lemon juice, 1 tablespoon wine, egg yolk and seasonings in a blender or food processor.
Gradually add oil in a slow, steady stream until mixture thickens. Transfer to a container and add the scallions and parsley by hand. Set aside.
Pour 2/3 cup wine into a glass baking dish that had been lightly greased with non-stick cooking spray.
Rub fish with 2 tablespoons of the mustard sauce and place into baking dish.
Bake for 10 minutes or until fish flakes.
Meanwhile, cook spinach in a little boiling water with salt and pepper for 1 minute. Drain well.
Dot the rest of the sauce over fish and serve on a bed of spinach. Garnish with red pepper strips.