Sole with Tarragon Cream Sauce

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Portions:
4

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

    Diet Types:
  • Diabetes
  • Dialysis
  • Gluten-free

Ingredients

  • 1/4 cup green onions
  • 2 tablespoons pimiento stuffed green olives
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1/4 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/3 cup sour cream
  • 1 pound sole fillets

Preparation

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

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

Sole (3 ounces cooked fish)
Protein: 21 g
Sodium: 90 mg
Potassium: 293 mg
Phosphorus: 246 mg

Haddock (3 ounces cooked fish)
Protein: 21 g
Sodium: 74 mg
Potassium: 339 mg
Phosphorus: 205 mg

Snapper (3 ounces cooked fish)
Protein: 22 g
Sodium: 50 mg
Potassium: 444 mg
Phosphorus: 171 mg

Submitted by: DaVita dietitian LaBonte from California.

Nutrients per serving

Calories 216

Protein 22 g

Carbohydrates 3 g

Fat 12 g

Cholesterol 65 mg

Sodium 188 mg

Potassium 388 mg

Phosphorus 269 mg

Calcium 52 mg

Fiber 0.3 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 1/2 milk

Carbohydrate choices

0

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