An unusual but tasty combination of fish and mushrooms.
8 | button (white) mushrooms, thinly sliced | 110 g | |
1 tbsp | Italian parsley, fresh, chopped | 5 g | |
2 | sole fillets, haddock, or turbot | 300 g | |
3 tbsp | cornstarch | 24 g | |
2 tbsp | margarine non-hydrogenated | 28 g | |
2 tbsp | canola oil | 30 mL | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
per 1 serving (240 g)
Amount % Daily Value |
Calories 350 |
Fat 19 g 30 % |
Saturated
2.2 g
12 % |
Cholesterol 70 mg |
Sodium 130 mg 5 % |
Carbohydrate 14 g 5 % |
Fibre 0 g 2 % |
Sugars 1 g |
Net Carbs 14 g |
Protein 29 g |
Vitamin A 13 % |
Vitamin C 19 % |
Calcium 4 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 3 ½ |
Fats | 3 ½ |