SOLE MEUNIERE AU CURRY




1 hollowed sole (about 270 g) - 1 garlic clove - 1 tsp curry - 1 tsp chopped chives - 1 tsp 0% yogurt - 1 lime - 1 tsp flour - 1 tsp sunflower oil

Rinse the sole under cool water, then pat it dry with paper towel. Peel the garlic clove and mince it. Mix half the curry, garlic, yogurt and chives. Stuff the sole with this mixture and close the opening with a wooden skewer.

 Wash the lemon under running water hot, cut into thin slices. Mix the flour and the rest of the curry, spread this mixture on both sides of the sole. To do heat the oil in a non-stick pan and cook the fish for 5 minutes on each side. Serve surrounded by lemon wedges.

 Serve with pan-fried carrots, or broccoli and wild rice (to be counted).

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