Breaded Sole

Servings

24 283-g portions
Share

Ingredients

Recipe Preparation

1.Ā Lightly spray a parchment-lined sheet pan or tray with cooking spray. Place the sole, side by side, about an inch apart. Cook for 12 minutes in a preheated 177Ā°C (350Ā°F) convection oven or until done.

2. Spray a heated flat griddle with cooking spray. Add 85 g quinoa and 57 g rainbow kale salad blend, keeping separate. Cook until warmed. Sprinkle with Ā¼ tsp. garlic herb seasoning, salt and black pepper.

3.Ā Place the quinoa in the centre of a warm serving plate. Make a well in the quinoa and add the kale salad blend. Place the pollock on top of the quinoa and kale salad blend. Ladle 29 ml of warmed Alfredo sauce across the pollock.

Food Comes First.

We believe in the power of good foodā€”to bring people together and make moments special.

Search Our Siteā€¦