Ingredients

2 lbs. fillets of sole or flounder,
fresh or frozen, thawed
2 Tbsp. drained bottled horseradish
2 Tbsp. Dijon-style mustard
2 Tbsp. lemon juice
3 Tbsp. grated Parmesan cheese
1/3 C. plain yogurt
2 Tbsp. unsalted butter or margarine,
melted

Cooking Instructions

Arrange the fish in a single layer in a foil-lined broiler pan. Preheat the broiler. Combine horseradish, mustard, lemon juice, Parmesan cheese and yogurt in a small bowl. Add butter; stir until smooth. Mixture should be firm, but spreadable. Spread the mixture over the fillets in a thin even layer. Broil for about 4 minutes or until the fish is just cooked through and the sauce is bubbly and slightly glazed. Timing depends on the thickness of the fillets. Do not overcook. Good accompaniments for this dish are steamed new potatoes sprinkled with chopped parsley and sauteed cucumbers or buttered green beans. Serves 6 with 175 calories each.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)