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Ingredientes
- 2 tsp Extra virgin olive oil
- 1/2 c. Minced shallots
- 2 Tbsp. Coarse-grain mustard
- 2 Tbsp. Low-fat lowfat sour cream Parchment paper
- 6 c. Baby spinach leaves
- 4 x 6 ounce. filet of sole Salt and pepper Lemon wedges
Direcciones
- Directions: In a small saute/fry pan, heat the extra virgin olive oil. Add in the shallots and cook till softened, about 3 min. Remove the pan from the heat and stir in the mustard and lowfat sour cream. Cut four pcs of parchment paper. Fold each piece in half and cut the edges to create a half heart shape. Open each half heart and mound about 1 1/2 c. of the spinach in the center.
- Top with a piece of fish. Spread 1 Tablespoons of the shallot mix on top of the fish. Season with salt and pepper. Fold the side of the parchment over the fish and pleat the edges to seal tightly. Place the packets on a baking sheet. Bake at 450 degrees for 15 min. Serve with lemon wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 209g | |
| Calories 160 | |
| Calories from Fat 84 | 53% |
| Total Fat 9.58g | 12% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 111mg | 5% |
| Potassium 958mg | 27% |
| Total Carbs 16.53g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.54g | 0% |
| Protein 5.47g | 9% |
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