Sole De Soto (lenguados De Soto)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 6 | Servings | |
INGREDIENTS
| 12 | Sole Fillets | |
| 1 | c | Dry white wine or dry |
| sherry about | ||
| 6 | T | Butter |
| 3 | c | Cooked spinach, pureed |
| 1 1/2 | c | Medium white sauce |
| 12 | Asaprgus spears, cooked | |
| 6 | Bananas, sliced lengthwise | |
| 6 | Stuffed olives, sliced | |
| 1/2 | c | Grated sharp cheddar cheese |
INSTRUCTIONS
submitted by: LeiG@aol.com from: The wonderful world of cooking Cover fish with wine Marinate 3 hours. Drain. Melt 4 tablespoons butter in shallow baking dish. Place fish in butter, ends turned under. Bake at 400 degs for 20 minutes. combine spinach and 1/2 cup hot white sauce. Spread in heatproof serving dish arrange fish over spinach Arrange asparagus and bananas between fillets Sprinkle with olives Pour remaining hot white sauce over all. Sprinkle with cheese Bake at 350 deg for 20 minutes. serves 6 Recipe Archive - 29 July 96 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 413
Calories From Fat: 216
Total Fat: 24.4g
Cholesterol: 41.8mg
Sodium: 396.1mg
Potassium: 562.4mg
Carbohydrates: 36.6g
Fiber: 3.5g
Sugar: 17.4g
Protein: 5.8g