Beijing Fillet of Sole
Browse the recipe Beijing Fillet of Sole
Beijing Fillet of Sole
YIELD Makes 4 servings
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These rolled, stuffed fillets are easy to make and they bake in just 30 minutes.
INGREDIENTS
| 2 | tablespoons reduced-sodium soy sauce |
| 2 | teaspoons dark sesame oil |
| 4 | sole fillets (6 ounces each) |
| 1‑1/4 | cups shredded cabbage or coleslaw mix |
| 1/2 | cup crushed chow mein noodles |
| 1 | egg white, lightly beaten |
| 2 | teaspoons sesame seeds |
| 1 | package (10 ounces) frozen snow peas, cooked and drained |
PREPARATION:
- Preheat oven to 350°F. Combine soy sauce and oil in small bowl. Place sole in shallow dish. Lightly brush both sides of sole with soy sauce mixture.
- Combine cabbage, noodles, egg white and remaining soy sauce mixture in medium bowl. Spoon evenly over each fillet. Roll up fillets. Place, seam side down, in shallow foil-lined roasting pan.
- Sprinkle rolls with sesame seeds. Bake 25 to 30 minutes or until fish flakes when tested with fork. Serve with snow peas.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Serving Size: | 1 roll |
| Fiber | <1 g |
| Carbohydrate | 6 g |
| Cholesterol | 80 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 29 % |
| Calories | 252 |
| Protein | 34 g |
| Sodium | 435 mg |
DIETARY EXCHANGE:
| Meat | 4 |
| Vegetable | 1-1/2 |