Dinner Friday 8 September - Lemon Sole in Parsley Sauce with New Potatoes & Vegetables

Lemon Sole in Parsley Sauce with New Potatoes & Vegetables
150g lemon sole fillets (boneless and skinless)
150g new potatoes, boiled
100g broccoli
1 carrot, sliced and steamed

Sauce
10g sauce flour or cornflour
1 teaspoon Marigold vegetable bouillon powder
3 tablespoons reduced fat cream
2 tablespoons finely chopped parsley

Make up the bouillon with 200ml water. Poach the fillets in the bouillon. Remove the fillets and keep warm while you make the sauce.

Blend the sauce flour with a little cold water to make a smooth paste and add it to the hot bouillon in which the fish was poached. Simmer until thickened, about 5 minutes. Add the cream and finely chopped parsley. Mix well and pour over the fish.


Calories (kcal) 354.2
Carbohydrate (g) 34.4
Protein (g) 39.8
Fat (g) 7.8
Fibre (g) 7.1