Serves: 4
Total Calories: 324

1 pound sole filet
2 cups water
1 tablespoon lemon juice
6 peppercorns
Half of a small bay leaf (1 inch)
1/2 cup cucumber peeled, seeded and chopped
1 tablespoon green onion chopped
1 tablespoon margarine
1 tablespoon flour
1/2 cup milk
1/2 cup mayonnaise Low Calorie
1/2 teaspoon dill weed dried
1/8 teaspoon salt
1/16 teaspoon black pepper

Roll up fillets starting with the thickest end. Secure with wooden picks. In a 10-inch skillet, bring water, lemon juice, peppercorns and bay leaf to a boil. Place fish in liquid reduce heat to low, cover and simmer for 12 minutes or until fish is opaque in center. Remove fish with a slotted spoon, draining well. Discard picks. Arrange on a warm serving plate, cover and keep warm. Discard poaching liquid.

Meanwhile, in a 2-quart saucepan over low heat, sauté cucumber and green onion in margarine for 10 minutes or until cucumber is slightly softened. Stir in flour. Add milk. Stirring over medium heat, bring to a boil and boil for 1 minute.

Stir in mayonnaise, dill weed, salt and pepper. Pour over fish. Garnish with lemon, watercress and a cucumber ruffle if desired.

Nutritional Facts:

Serves: 4
Total Calories: 324
Calories from Fat: 216

More Recipes from the Slender Feast Cookbook:
Baked Flounder And Stuffing
Baked Ziti
Gourmet Pork Chops
Hawaiian Burgers
Lemon-Peppered Chicken
Pork And Green Onions
Sherried Scallops
Sole With Cucumber Sauce
Spiced Moroccan Lamb Stew
Stuffed Shells Florentine
Swiss Turkey Cutlets