Spinach Sole Coquilles
1 tbsp vegetable oil
4 thick slices tomato
1/2 cup breadcrumbs
1-1/2 cups cooked spinach, well drained and chopped
3 cooked sole fillets, in 1-1/2 inch pieces
1-1/2 cups hot curry sauce
4 tbsp grated coconut
salt and pepper
Heat oil in frying pan.
Meanwhile, dredge tomato slices in breadcrumbs. Fry in hot oil until browned on both sides. Remove and drain on paper towels.
Arrange layer of spinach in bottom of large scallop shells. Add slice of tomato.
Spoon fish over tomato slices and spinach; cover with curry sauce. Season well.
Sprinkle with coconut and broil several minutes in oven.
Serves 4.
Per serving:
303 calories
21g carbohydrate
24g protein
14g fat
1.0g fiber
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