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Fillet Of Sole With Dill Sauce

  Sole fillets 16 Ounce (4 Pieces, 4 Ounce Each)
  Zucchini 1 Small
  Carrot 1 Medium
  Green onions 2
  Salt 1⁄2 Teaspoon
  Water 1 Cup (16 tbs) (About 1 Cup)
  Cornstarch 2 Teaspoon
  Plain low fat yogurt 1⁄4 Cup (4 tbs)
  Fresh dill/1/4 teaspoon dried dillweed 1⁄2 Teaspoon, dried

Preheat oven to 400 degrees.
In a shallow baking dish arrange sole.
Bake for 10 minutes or until fish flakes easily.
Cut vegetables into strips.
Spray a large skillet with vegetable cooking spray.
Add vegetables and salt.
Stir-fry over medium-high heat for 2 minutes.
Add water; cover.
Simmer for 5 minutes.
Remove vegetables with slotted spoon.
In a small bowl dissolve cornstarch in 1 tablespoon cold water.
Stir into skillet juices.
Cook until thickened, stirring constantly.
In a small bowl blend yogurt and dill.
Onto a serving platter layer half the yogurt mixture, sole and vegetables.
Into fish pan juices blend remaining yogurt mixture.
Into a sauce boat pour mixture.

Recipe Summary

Difficulty Level: 
Main Dish

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