0.0 – 0 reviews • High Fiber
| Total: |
35 min |
| Prep: |
15 min |
| Cook: |
20 min |
| Yield: |
4 |
Ingredients
- 4 each Alaska sole, 3 oz-5 oz fillets
- 2 Tbsp Mustard, Dijon
- ½ cup Sesame seeds, black and white
- ½ cup Carrots, matchstick
- ½ cup Squash, matchstick
- ½ cup Zucchini, matchstick
- ½ cup Scallions, matchstick
- ¼ cup Thai sweet chili sauce
- ¼ cup Vinegar, rice wine
- 1 fl oz Soy sauce, low sodium
- 3 cups Millet, cooked
Instructions
- 1. Preheat oven to 350°F.
- 2. Rub 1 Tbsp of mustard on to the outer side of the fillets, then evenly coat each fillet with sesame seeds.
- 3. Reserve with sesame seed side of the fillets facing downward.
- 4. Mix all vegetables and evenly distribute over fillets.
- 5. Roll fillets so that one end meets the other with the vegetables tightly bound inside.
- 6. In a non-stick sauté pan over medium-high heat, sear rolls beginning with the point that the fillet overlaps itself. Rotate the fillets a quarter turn each minute, until the entire outside has been cooked.
- 7. Place onto oven safe baking vessel and bake for 3 minutes until sole and vegetables are fully cooked.
- 8. Mix remaining mustard, sweet chili sauce, vinegar, and soy sauce.
- 9. Serve sole rolls atop a thin layer of sauce with cooked millet.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
464 |
| Total Fat |
15 g |
| Saturated Fat |
2 g |
| Carbohydrates |
45 g |
| Dietary Fiber |
6 g |
| Sugar |
4 g |
| Protein |
35 g |
| Cholesterol |
90 mg |
| Sodium |
1363 mg |
