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Florentine Sole

2 Eggs; slightly beaten
1/3 c Plain yogurt
3 tb Chopped chives
3 tb Mayonnaise
1 1/2 lb Frozen Sole fillets
Dijon mustard; (to brush on)
3 tb Lemon juice
1 Garlic clove; minced
2 tb Chopped fresh basil
3/4 lb Seedless red grapes
1/3 c Dried bread crumbs
2 tb Grated Parmesan cheese
1 Lemon; cut into wedges

Spinach for spinach bed. Preheat oven to 400 degrees. In a small bowl, combine eggs, yogurt, chives and mayonnaise. Set aside. On cutting board, brush mustard over fillets. Cut fish into 1 in. Chunks and combine in medium bowl with lemon juice, minced garlic and basil. Add grapes. Toss. Spoon fish and grapes into a square baking dish. Spoon yogurt mixture over fish. Sprinkle with bread crumbs and Parmesan. Bake until hot and bubbly. Serve hot on bed of spinach W/ lemon wedges for Garnish.

Approximately 17 minutes.

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