Lemon Sole and Carrot Bundles

38 minutes Prep: 10 minutes Cook: 28 minutes

295 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	carrots	medium, cut into 5 1/4 inch strips
1 1/2	cups	herb stuffing mix	crumbly style
1/3	cup	butter	melted
1/2	teaspoon	salt
1/4	teaspoon	black pepper
2	tablespoons	lemon juice
1	pound	sole fillets	fresh or frozen

Directions

Heat oven to 375 degrees F.

In 2 quart saucepan place carrots; add enough water to cover.

Bring to a full boil. Cook over medium heat until carrots are crisply tender (6-8 min).

Meanwhile, in small bowl stir together remaining ingredients, except fish; set aside.

Separate fillets and divide carrots equally among fillets.

Wrap each fillet around each portion of carrots.

Place fillets, seam side own, in 9 inch square baking pan.

Sprinkle with stuffing mixture.

Cover; bake for 10 minutes.

Uncover; continue baking for 8 -10 minutes or until fish flakes with a fork.

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Nutrition Facts

Serving Size 202g

Amount per Serving

Calories 295 53% of calories from fat

	% Daily Value*
Total Fat 17.0g	27%
Saturated Fat 10.0g	51%
Trans Fat 0.0g
Cholesterol 118mg	39%
Sodium 565mg	24%
Total Carbohydrate 7.0g	2%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 28.0g	56%

Vitamin A	216%		Vitamin C	12%
Calcium	5%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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