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These easy-to-prepare sole fillets are baked in a mild tomato-flavored sauce. Joan Shirley of Trego, Montana sent the recipe.
This recipe is:
Nutritional Facts 1 fillet with 1/2 cup sauce (calculated without rice) equals 199 calories, 5 g fat (2 g saturated fat), 88 mg cholesterol, 779 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 meat, 1 vegetable, 1/2 fat.
Originally published as Veggie-Topped Fillets in
Light & Tasty
April/May 2004, p23
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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