Ingredients

• 1/4 cup green onions
• 2 tablespoons pimiento stuffed green olives
• 1 garlic clove
• 2 tablespoons olive oil
• 1 teaspoon dried tarragon
• 1/2 teaspoon dried basil
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/3 cup sour cream
• 1 pound sole fillets

Preparation

1. Slice green onions and olives. Mince garlic.
2. Heat olive oil in a skillet over low heat; sauté onions and garlic until tender.
3. Stir in the herbs. Add wine, lemon juice, olives and sour cream.
4. Heat for 1 minute or until mixture is blended. Remove from heat and set aside.
5. Roll up the fish fillets, secure each with a toothpick and place in a microwave- proof dish sprayed with nonstick cooking spray.
6. Pour sauce over the fish fillets, cover, and microware on high for 4 minutes.
7. Remove toothpicks from each fillet. Serve fish with sauce divided over each fillet.

Helpful hints

• CKD non-dialysis: This higher protein recipe may be appropriate for a low protein diet if the portion size is adjusted to reduce protein content. Adjustments should be based on your individual protein prescription. Check with your dietitian.
• Haddock or red snapper may be substituted for sole in this recipe.

Fish Nutrient Comparison

Sole (3 ounces cooked fish)
Protein: 21 g
Sodium: 90 mg
Potassium: 293 mg
Phosphorus: 246 mg

Haddock (3 ounces cooked fish)
Protein: 21 g
Sodium: 74 mg
Potassium: 339 mg
Phosphorus: 205 mg

Snapper (3 ounces cooked fish)
Protein: 22 g
Sodium: 50 mg
Potassium: 444 mg
Phosphorus: 171 mg