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Serves: 4
Cook Time:
20 min |
Prep Time:
10 min
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| Metric |
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Imperial |
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Ingredients |
| 4 |
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4 |
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HIGH LINER Lemon Peppercorn Breaded Seasoned Sole Fillets
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| 1 |
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1 |
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head romaine lettuce
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| 75 mL |
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1/3 cup |
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grated Parmesan cheese
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| Metric |
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Imperial |
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Dressing |
| 30 mL |
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2 tbsp |
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Balsamic vinegar
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| 15 mL |
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1 tbsp |
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Worcestershire sauce
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| 5 mL |
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1 tsp |
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each Dijon mustard and honey
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| 2 |
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2 |
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cloves garlic, minced
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| 125 mL |
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½ cup |
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olive oil
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| 4 |
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4 |
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drops hot sauce or to taste
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| 1) |
Bake sole fillets according to package directions; set aside. |
| 2) |
Tear lettuce into bite-size pieces and place into large bowl. |
| 3) |
Place all dressing ingredients in jar and shake well. |
| 4) |
Cut sole fillets into chunks. |
| 5) |
Just before serving, toss lettuce with dressing. |
| 6) |
Sprinkle with cheese and top with fish pieces; serve immediately. |
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