6 fillets of sole (2 lbs. fish)
1 1/2 tsp. low sodium vegetable seasoning
1/3 c. non-fat yogurt
1 1/2 tbsp. fresh lemon juice
1 tbsp. salt free Dijon mustard
1 tbsp. beet horseradish
Chopped fresh parsley - for garnish

Wash fish in acidulated water (1 pint cold water with 1 tablespoon lemon juice added). Pat dry with towel and sprinkle with vegetable seasoning. Combine yogurt, lemon juice, mustard and horseradish. Place fish in broiling pan and spread some of yogurt mixture over each fillet. Broil 5 minutes or until fish flakes. Serve immediately. Serves 6 = 4 ounces cooked fish = 1 serving. Per serving = 134 calories.