12 fresh asparagus spears, trimmed, cut diagonally into 2-inch lengths
1/2 cup chopped red peppers
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Let's Make It
Heat grill to medium heat.
Arrange 3 lemon slices, slightly overlapping, on half of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Place fish, skinned-sides up, on work surface. Spread each with 1 Tbsp. cream cheese spread; top each with 2 tsp. onions. Roll up, starting at thin end of each fillet.
Place 2 roll-ups, seam-sides down, on lemon slices on each foil sheet; top with asparagus and peppers. Fold each foil sheet to make packet.
Grill 6 to 8 min. or until fish flakes easily with fork. Carefully open foil packets; top fish with remaining onions and lemon slices.
Substitute 1 cup sugar snap peas or halved grape tomatoes for the asparagus.
Depending on the type of sole you buy, the fillets can vary in size; use either 8 small or 4 large fillets. For larger fillets, increase cooking time slightly if needed.
Serve with hot cooked brown rice or couscous.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.