Cook Time: 15 minutes
Ingredients:
- 4 5-ounce sole fillets (flounder is a good substitute)
- 2 tbsp reduced-sodium soy sauce
- Juice of 1 large lemon
- 1 tsp freshly grated ginger
- 3 garlic cloves, crushed
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup Thai basil (regular is fine), finely chopped
Preparation:
Preheat oven to 400 degrees. Coat an 8-inch square glass baking dish with nonstick cooking spray. Rinse fillets and pat them dry.
In a small bowl, combine soy sauce, lemon, ginger, garlic, cilantro and basil.
Lay fillets skin side up (if skin is still on) and spread a quarter of the mixture along the length of the fish. Starting from the narrow end, roll up each fillet and place seam down in the baking dish. Bake uncovered for 15-18 minutes or until the fish flakes easily with a fork. Serve with lemon wedges.
Per Serving: Calories 136, Calories from Fat 15, Total Fat 1.8g (sat 0.4g), Cholesterol 70mg, Sodium 383mg, Carbohydrate 2.7g, Fiber 0.4g, Protein 27.5g
