Ingredients:

4 fillets of sole, sea bass, etc. (2 pounds)

1 cup finely chopped onions

¾ tbsp salt

1 cup skim milk

4 tbsp curry powder

3 tbsp special oil

1 clove garlic, minced

1 tbsp lemon juice

1 tbsp sugar

¼ cup ground blanched almonds

Procedure:

Wash and dry the fish; cut into thirds crosswise. Rub the fish with a mixture of the salt and curry powder. Heat the oil in a skillet; sauté the garlic and onions 5 minutes. Add the fish; sauté 1 minute on each side. Mix together the lemon juice, sugar, almonds and milk; add to the skillet. Cover and cook over low heat 15 minutes or until fish flakes easily when tested with a fork.

Serves 6.

Per serving (with sole)

Calories 220

Saturated fat 1.3 gram

Polyunsaturated fat 5.7 gram

Total fat 11.8 grams

Per serving (with bass)

Calories 220

Saturated fat 1.5 gram

Polyunsaturated fat 6.5 gram

Total fat 12.9 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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