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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.

Prep Time: 12 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 3 1/2 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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Ingredients Directions
  1. Preheat oven to 425 degrees F. Blend together mustards, lemon juice, 1 tablespoon wine, egg yolk and seasonings in a blender or food processor.
  2. 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.
  3. Pour 2/3 cup wine into a glass baking dish that had been lightly greased with non-stick cooking spray.
  4. Rub fish with 2 tablespoons of the mustard sauce and place into baking dish.
  5. Bake for 10 minutes or until fish flakes.
  6. Meanwhile, cook spinach in a little boiling water with salt and pepper for 1 minute. Drain well.
  7. Dot the rest of the sauce over fish and serve on a bed of spinach. Garnish with red pepper strips.

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