Lemon Sole & Carrot Bundles
Yield
4 servingsPrep
10 minCook
28 minReady
38 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
carrots
medium, cut into 5 1/4 inch strips |
|
| 1 ½ | cups |
herb stuffing mix
crumbly style |
* |
| ⅓ | cup |
butter
melted |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | pound |
sole fillets
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
carrots
medium, cut into 5 1/4 inch strips |
|
| 355 | ml |
herb stuffing mix
crumbly style |
* |
| 79 | ml |
butter
melted |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
lemon juice
|
|
| 453.6 | g |
sole fillets
fresh or frozen |
|
Directions
Heat oven to 375℉ (190℃).
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.
