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Title: Florentine Sole
Yield: 1 Serving

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 on Nov 9, 1998.

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Contributor: FOOD IN A FLASH SHOW#FF2087

Preparation Time: 0:00

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