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Ingredients
- lemon sole fillets 4 small ones
- miso 1 tbsp
- butter 2 tbsp, softened plus extra for buttering
- lemon 1, juiced
- spring greens 200g, to serve
Method
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Step 1
Lay the fillets on a buttered baking sheet. Mix the miso, butter and half the lemon juice and spread over the fish. Grill for 5 minutes until cooked through. Slide onto 2 plates, drizzle with the remaining juice and serve with the greens.
Nutritional Information
- Kcals 294
- Carbs 2.2g
- Protein 35.9g
- Fat 15.8g
- Salt 1.41g
- Saturates 8.8g
