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Recipe tags: Fish, Microwave, Quick, Stove Top

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Meats and seafood

Sole with Tarragon Cream Sauce

Recipe submitted by DaVita dietitian LaBonte from California.

Portions: 4

Serving size: 1 fillet (approx. 3 oz) with 1/4 cup sauce

Ingredients

• 2 tablespoons olive oil
• 1/4 cup green onions, sliced
• 1 clove garlic, minced
• 1 teaspoon tarragon, dried
• 1/2 teaspoon basil, dried
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons pimiento stuffed green olives, sliced
• 1/3 cup sour cream
• 4  four-ounce sole fillets (or use haddock or red snapper)

Preparation

1. Heat olive oil in a skillet over low heat; sauté onions and garlic until tender.
2. Stir in the herbs. Add the wine, lemon juice, olives and sour cream.
3. Heat for 1 minute or until mixture is blended. Remove from heat and set aside.
4. Roll up the fish fillets, secure each with a toothpick and place in a microwave- proof dish sprayed with nonstick cooking spray.
5. Pour sauce over the fish fillets, cover, and microware on high for 4 minutes.
6. Remove toothpicks from each fillet. Serve fish with sauce divided over each fillet.

Nutrients per serving

• Calories: 216
• Protein:  22 g
• Carbohydrate: 3 g
• Fat: 12 g
• Cholesterol: 65 mg
• Sodium: 188 mg
• Potassium: 388 mg
• Phosphorus: 269 mg
• Calcium: 52 mg
• Fiber: 0.3 g

Renal and Renal Diabetic Food Choices

• 3 meat
• 1/2 milk

Helpful hints

• CKD non-dialysis: This higher protein recipe may be appropriate for a low protein diet if the portion size is adjusted to reduce protein content.  Adjustments should be based on your individual protein prescription.  Check with your dietitian.
• Haddock or red snapper may be substituted for sole in this recipe.

Fish Nutrient Comparison

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