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By: G G.
| Description: | ||
| Time: | 1 hr (10 min to prepare, 50 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each lb asparagus 1 each lb Sole fillets (4 pieces approximately the same size) 0.25 teaspoon salt 0.5 teaspoon grated lemon or lime peel 4 tablespoon lemon or lime freshly squeezed juice 0.125 teaspoon black pepper 1 tablespoon finely chopped chives 1 teaspoon mustard |
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| Directions: | ||
| Cut asparagus into 3 inch lengths. Cook in 2-quart saucepan in lightly salted water for 5 minutes, drain. Set aside. Season the skin side of the sole fillets with salt and lemon or lime peel. Place asparagus spears at one end of each fillet. Roll up fillets with asparagus spears inside and secure with plain round toothpicks. Place in a 2-quart oven-save casserole dish liberally sprayed with non-stick cooking spray. In a small bowl combine remaining ingredients and pour over fish. Bake in a 400°F oven for approximately 15 to 20 minutes or until fish flakes easily. Baste fish every 7 minutes. | ||
| Notes: | ||
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