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Ingredients

1 lb. Fillet of Sole 
1 Small ripe Avocado; coarsely chopped

2 oz. Butter

1 tbsp. Lime Juice

1/4 tsp. Garlic powder

2 tbsp. Salsa

1 tsp. grated Lemon Rind

2 oz. Milk

1 tsp. Dijon Mustard

1/3 c Fine Dry Bread Crumbs

1 tbsp. olive oil

 


Combine the avocado, butter, lime juice, salsa and garlic 
in a blender; cover and process until smooth. Set mixture 
aside and keep it warm. 

Combine lemon rind, dijon mustard and 2 oz. milk; dip 
fillets in lemon juice mixture.  Then, dredge them in 
bread crumbs and put them on an oiled baking sheet.  

Bake the fillets at 450øF for 7 minutes, turn them over and 
bake for 7 minutes more or until fish flakes easily 
with a fork. 

Transfer fillets to a serving platter, and top with the 
avocado sauce. 
 

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