1/4 C. Buttermilk
4 4oz. Sole, Flounder, or other White Fish Fillets
2 tsp. Dijon or Spicy Brown Mustard
2 tsp. Tomato Paste
1/2 tsp. dried Tarragon, crumbled
2 T. Flour
3 1/2 T. Sesame Seeds
4 tsp. Vegetable Oil

Pour buttermilk in a shallow dish and dip the fish fillets, coating well all over. Lay fillets on a platter. Combine mustard, tomato paste and tarragon and spread on both sides of the fish. Combine four and sesame seeds in a pie pan and press fillets into mixture to coat evenly all over. Place fillets on a rack and refrigerate uncovered for 30 minutes. In heavy 12″ skillet heat vegetable oil over moderate heat. Add sole and cook until golden, about 2 minutes on each side.

Yield: 4 servings
Calories: 211
Fat: 7.7g
FIber: 0g