Lemon Sole with Ginger & Lemon

1. Cut each lemon sole fillet in half down the centre.
2. Cut each strip in half across its width. Neatly roll up the strips of lemon sole.
3. Thread 4 rolls onto metal skewers.
4. Mix the marinade ingredients together and brush over the fish.
5. Cover and refrigerate for at least 10 minutes (maximum of 3 hours).
6. Grill under a medium heat, turning once during cooking and brushing with any remaining marinade, until cooked through.

• this dish provides 3 protein exchanges (allowances).
• Check your daily allowances to see if you have enough remaining for this dish.

Reproduced with kind permission from ‘Food for Thought’ Recipe book