LEMON PEPPER STUFFED SOLE
RECIPE TYPE
Seafood
SERVES
4
Prep Time: 10 min
Cook Time: 25 min
Ingredients
8 spears fresh asparagus, cut in half
1 red bell pepper, sliced
1 pkg (540g) Longo’s Lemon Pepper Lightly Crusted Wild Caught Sole Fillets
1 1/4 cups Longo’s Pearl Couscous
1 pkg (227g) Longo’s Tzatziki Dip
Directions
Toss asparagus and red pepper with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and pinch each salt and pepper. Divide into 4 little piles on baking sheet lined with parchment paper.
Top each vegetable pile with a sole fillet. Cook in preheated 425ºF oven for about 25 minutes or until fish flakes easily when tested with fork.
Meanwhile, bring 1 1/2 cups water and 1/4 tsp salt to a boil. Remove from heat and stir in couscous; cover and set aside for 5 minutes. Fluff with fork and keep warm.
Divide couscous among plates, top with vegetables and sole, then dollop with tzatziki to serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 30g | Fibre 5g |
Fat 20g | Sugar 6g |
Carbs 71g | Sodium 740mg |
