Sole Veronique Recipe
Ingredients
| Ladyfinger/Muscat grapes | 1 Cup (16 tbs), halved and seeded | |
| Dry white wine | 2 Tablespoon | |
| Sole/Turbot fillets | 1 Pound | |
| Lemon juice | 1 Tablespoon | |
| Salad supreme seasoning/Seasoning salt | 1⁄2 Teaspoon | |
| Grated orange peel | 1⁄2 Teaspoon | |
| Butter/Margarine | 1 Teaspoon | |
| Orange | 1 , cut in slices | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 152 Calories from Fat 23
% Daily Value*
Total Fat 3 g3.9%
Saturated Fat 0.98 g4.9%
Trans Fat 0 g
Cholesterol 57.1 mg19%
Sodium 270.7 mg11.3%
Total Carbohydrates 9 g3%
Dietary Fiber 2.3 g9.3%
Sugars 4.2 g
Protein 22 g45%
Vitamin A 6.2% Vitamin C 51.4%
Calcium 7.2% Iron 4.3%
*Based on a 2000 Calorie diet
Directions
Arrange fish fillets on a sheet of foil on a broiling pan and drizzle with lemon juice.
Season with salt, pepper, salad supreme seasoning, and orange peel.
Dot with butter.
Broil until golden brown, about 5 minutes.
Arrange grapes over the top, cut side down, and broil about 30 seconds longer.
Garnish each serving with an orange slice and a small bunch of watercress.
Contains about 150 calories per serving.
Chef
