Baked Dover Sole with Mushroom Tarragon Sauce - 8.7g carbs

Baked Dover Sole with Mushroom Tarragon Sauce

4 large or 8 small, Dover sole fillets, totalling 1 pounds
2 tbsps. olive oil
2 tbsps. lemon juice
salt and freshly cracked black pepper to taste
3 tbsps. vegetable oil
1/2 medium onion, finely chopped
1/2 lb. white or brown mushrooms, thinly sliced
1 tbsp. chopped fresh tarragon
3 tbsps. all-purpose flour
1 1/2 cups vegetable stock
3 tbsps. whipping cream

Preheat the oven to 425 degrees. Season the sole with salt and pepper. Roll the fillets up and place in a baking dish. Drizzle with olive oil and lemon juice. Bake the sole 15 minutes, or until just cooked through. While this occurs, heat the oil in a pot over medium heat. Add the onions and mushrooms and cook until tender, about 5 minutes. Mix in the flour until well combined. Slowly mix in the stock. Stir in the tarragon. Bring to a simmer and cook until sauce thickens. Stir in the whipping cream and season with salt and pepper. Divide the sole among 4 plates. Top with sauce and serve.
Makes 4 servings.
Calories 364, Fat 20.3 g, Carbs 8.7 g, Sodium 436 mg, Fiber 1/3 g