| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Curtis aike, Flash2 | 1 | servings | |
INGREDIENTS
| 2 | Eggs; slightly beaten | |
| 1/3 | c | Plain yogurt |
| 3 | tb | Chopped chives |
| 3 | tb | Mayonnaise |
| 1 1/2 | lb | Frozen Sole fillets |
| Dijon mustard; (to brush on) | ||
| 3 | tb | Lemon juice |
| 1 | Garlic clove; minced | |
| 2 | tb | Chopped fresh basil |
| 3/4 | lb | Seedless red grapes |
| 1/3 | c | Dried bread crumbs |
| 2 | tb | Grated Parmesan cheese |
| 1 | Lemon; cut into wedges |
INSTRUCTIONS
Spinach for spinach bed. Preheat oven to 400 degrees. In a small bowl, combine eggs, yogurt, chives and mayonnaise. Set aside. On cutting board, brush mustard over fillets. Cut fish into 1 in. Chunks and combine in medium bowl with lemon juice, minced garlic and basil. Add grapes. Toss. Spoon fish and grapes into a square baking dish. Spoon yogurt mixture over fish. Sprinkle with bread crumbs and Parmesan. Bake until hot and bubbly. Serve hot on bed of spinach W/ lemon wedges for Garnish. Approximately 17 minutes. Per serving (excluding unknown items): 567 Calories; 50g Fat (72% calories from fat); 21g Protein; 22g Carbohydrate; 400mg Cholesterol; 616mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#FF2087 Converted by MM_Buster v2.0l.
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