Curried Sole Recipe
Ingredients
| Water | 2 Tablespoon | |
| Peanut butter | 1 Tablespoon | |
| Honey | 1 Tablespoon | |
| Banana | 1 Medium (Curry powder 3/4 teaspoon) | |
| Sole fillet (6 ounces) 1 | ||
| Raisins | 2 Tablespoon (Curry powder 3/4 teaspoon) | |
| Coconut | 1 Teaspoon, grated (Curry powder 3/4 teaspoon) | |
| Nonfat sour cream 2 tablespoons | ||
Directions
Cut 1 large square of parchment or foil for each serving.
Fold in half and cut into a large heart shape.
Open and coat one side with no-stick spray.
In a small bowl, mix the water, peanut butter, honey and curry powder until smooth.
Cut each banana in half lengthwise and place the pieces parallel on one half of the paper (near the fold).
Cover with a fillet and spoon on the peanut butter mixture.
Sprinkle with the raisins and coconut.
Top with the sour cream.
Fold the paper over the fish and align the edges.
Seal each packet well (use overlapping folds, starting at the top of the heart shape).
Place on a baking sheet.
Bake at 400° for 20 minutes.
Fold in half and cut into a large heart shape.
Open and coat one side with no-stick spray.
In a small bowl, mix the water, peanut butter, honey and curry powder until smooth.
Cut each banana in half lengthwise and place the pieces parallel on one half of the paper (near the fold).
Cover with a fillet and spoon on the peanut butter mixture.
Sprinkle with the raisins and coconut.
Top with the sour cream.
Fold the paper over the fish and align the edges.
Seal each packet well (use overlapping folds, starting at the top of the heart shape).
Place on a baking sheet.
Bake at 400° for 20 minutes.
Chef
