Florentine Sole

Course : Seafoods
Serves: 4 - 6
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2 large eggs -- slightly beaten
1/3 cup plain yogurt
3 tablespoons chopped chives
3 tablespoons mayonnaise
1 1/2 pounds frozen sole fillets
3 tablespoons dijon mustard -- (to brush on)
3 tablespoons lemon juice
1 clove garlic -- minced
2 tablespoons chopped fresh basil
3/4 pound seedless red grapes
1/3 cup dried bread crumbs
2 tablespoons grated parmesan cheese
1 medium lemon -- cut into wedges

Preparation / Directions:

Spinach for spinach bed. Preheat oven to 400 degrees. In a small bowl, combine eggs, yogurt, chives and mayonnaise. Set aside. On cutting board, brush mustard over fillets. Cut fish into 1 in. Chunks and combine in medium bowl with lemon juice, minced garlic and basil. Add grapes. Toss. Spoon fish and grapes into a square baking dish. Spoon yogurt mixture over fish. Sprinkle with bread crumbs and Parmesan. Bake until hot and bubbly. Serve hot on bed of spinach W/ lemon wedges for Garnish. Approximately 17 minutes.

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