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Baked Dover Sole with Tomato Parsley Vinaigrette

4 servings

Nutritional Facts Per Serving

32.5 g
2.3 g
0.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 206
  • Fat 6.7 g
    • Saturated   1.1 g
    • + Trans 
  • Cholesterol 90 mg
  • Sodium   188 mg
  • Carbohydrate 2.3 g
    • Fibre   0.5 g
    • Sugars  
  • Protein 32.5 g
    • Vitamin A 5 %
    • Vitamin C 15 %
    • Calcium 3 %
    • Iron 6 %


Preheat the oven to 425 degrees F. Season the sole fillets with salt and pepper. Roll the fillets up and place in a baking dish. Combine the parsley, garlic and stock in a small bowl. Pour the liquid into the dish. Cover and bake the sole 15-20 minutes, or until just cooked through. While this occurs, whisk together the vinaigrette ingredients in a bowl. Place on dinner plates and spoon the vinaigrette over top. Garnish with lemon and parsley and serve.

Serving Suggestions

Steamed nugget or mini new potatoes and stir-fry of summer vegetables, such as sliced bell peppers, snap peas and zucchini, would nicely accent the sole.

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