Iowa State University Extension

Makes 4 servings

Ingredients:

• 1 lb asparagus
• 1 lb sole fillets (4 pieces approximately the same size)
• 1/4 tsp salt
• 1/2 tsp grated lemon or lime peel
• 1/4 cup freshly squeezed lemon or lime juice
• 1/8 tsp black pepper
• 1 tbsp finely chopped chives
• 1 tsp mustard

Directions:

1. Cut asparagus into 3 inch lengths.
2. Cook asparagus in 2-quart saucepan in lightly salted water for five minutes, then drain and set aside.
3. Season the skin side of the sole fillets with salt and lemon or lime peel.
4. Place asparagus spears at one end of each fillet.
5. Roll up fillets with asparagus spears inside and secure with plain round toothpicks.
6. Spray 2 quart casserole dish with nonstick cooing spray and place rolled up fillets inside.
7. In small bowl combine remining ingredients and pour over fish.
8. Bake in a 400°F oven for approximately 15 to 20 minutes or until fish flakes easily, basting fish every 7 minutes.
9. Serve hot.

Nutrition Information: 130 calories, 2 grams total fat, 6 grams carbohydrate, 24 gram protein, 2 grams fiber, 270 milligrams sodium, 55 milligrams cholesterol.

Courtesy of the Centers for Disease Control and Prevention website. For more recipes and access to the recipe’s full nutritional profile, visit www.cdc.gov.