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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Afghan
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Sole With Red Onion

Date Added: January 04, 2014

Ingredients:

1/2 Unit Red Onion 1/2 Unit RED Onion Thinly Sliced
4 Unit Sole 4 Unit Sole fillets
1 Teaspoon Orange 1 Teaspoon Grated Orange Rind
1/3 Teaspoon Salt 1/3 Teaspoon Salt and pepper to taste
1 Unit Pepper 1 Unit Pepper to taste
1/2 Cup Orange Juice 1/2 Cup Orange Juice ;
1 Tablespoon Vinegar 1 Tablespoon Wine Vinegar Can Use Port Wine
2 Teaspoons Soy Sauce 2 Teaspoons Soy Sauce low-sodium
1 Teaspoon Sugar 1 Teaspoon Sugar
1 Teaspoon Dijon Mustard 1 Teaspoon Dijon Mustard ;
1 Tablespoon Unsalted Butter 1 Tablespoon Unsalted Butter ;
1 Tablespoon Fresh Parsley 1 Tablespoon Chopped Fresh Parsley
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Directions:

1. Place 3/4 of the onion in oven proof 11-x6-inch baking dish.

2. Top with sole and remaining onion. Sprinkle with orange rind, salt, and pepper to taste.

3. Combine orange juice, vinegar, soy sauce, sugar and mustard; pour over fish.

4. Cover with foil and bake in 350F oven for 10 to 12 minutes or until fish is opaque and flakes easily when tested with fork, set aside.

5. Pour contents of baking dish into skillet and bring to boil over high heat; cook for about 5 minutes or until reduced to about 1/2 cup.

6. Stir in any accumulated liquid from fish; remove from heat and whisk in butter.

7. Pour sauce over fish; sprinkle with parsley.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Fish, Butter, MSG, Sulfites, Natural Sweeteners, Fructose Malabsorption, Mustard, Iodine, Oranges, Vinegar, Onion allergies.
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