Quick, easy and bursting with flavor, this dish will make you think twice about cooking with no salt. Serve it with steamed beans or asparagus for added nutrients. Ingredients have been adjusted to fit a renal diet plan.
Adding herbs and spices is a popular way of adding flavor to fish entrees, especially when you’re in a low-sodium diet. One of the most popular herb used for flavoring fish are chives, which are green and grass-like with a mild onion flavor. It is a close relative to onion, leeks and scallions. Chive bulbs have a delicate onion-like flavor with a slight hint of garlic, while its pink flowers can be eaten and divided into florets and sprinkled over food.
Chive goes well with lemon, parsley, tarragon, garlic, ginger, vinegar, sesame oil, soy sauce, potatoes and chilies.
2 lb sole fillet
6 tablespoons margarine
2 tablespoons fresh chives (or 1 tablespoon dried chives)
juice of 1 lemon
• Preheat oven to 350°F. Grease a baking dish and set aside.
• Melt margarine in a saucepan. Brush fish with melted margarine.
Squeeze juice of 1 lemon over fish. Sprinkle fish with chives.
• Place fish and lemon slices in baking pan and cover with foil. Bake for 25 minutes or until flesh flakes easily with a fork. Serve hot and enjoy!