-
1
Heat oven to 350 degrees.
-
2
Coat baking sheet with vegetable oil cooking spray.
-
3
Bring rice and water to boil in medium saucepan over medium-high heat.
-
4
Reduce heat to low; cover and simmer about 40 min till rice is tender and water absorbed.
-
5
Meanwhile, in resealable plastic bag, crush almonds and bran into coarse crumbs.
-
6
In shallow bowl, mix flour, 1/4 tsp.
-
7
salt and 1/4 tsp.
-
8
pepper.
-
9
Proportionately coat each fillet with flour mix.
-
10
Dip into egg, then coat with almond mix.
-
11
Lay each fillet on baking sheet and bake 10 to 12 min till cooked through (depending on thickness of fish).
-
12
Meanwhile, make vinaigrette.
-
13
In bowl, whisk vinegar, oil and remaining salt and pepper.
-
14
In nonstick skillet over medium heat, combine half the spinach, apples, carrot and rice with 1 Tbsp.
-
15
of vinaigrette.
-
16
Cook and toss till spinach is wilted slightly and salad is no more than just hot.
-
17
Remove to bowl and repeat with remaining salad ingredients.
-
18
Divide salad and sole among 4 plates.
-
19
This recipe yields 4 servings.
-
20
Comments: This healthy recipe was created by one of the best chefs in the country and tastes as good as it looks.
-
21
High in fiber and ideal for those watching their cholesterol, it's great for lunch or possibly a light supper.
