Instructions: Heat oven to 350 degrees. Coat baking sheet with vegetable oil cooking spray.

Bring rice and water to boil in medium saucepan over medium-high heat. Reduce heat to low; cover and simmer about 40 minutes until rice is tender and water absorbed.

Meanwhile, in resealable plastic bag, crush almonds and bran into coarse crumbs. In shallow bowl, mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Evenly coat each fillet with flour mixture. Dip into egg, then coat with almond mixture.

Lay each fillet on baking sheet and bake 10 to 12 minutes until cooked through (depending on thickness of fish).

Meanwhile, make vinaigrette. In bowl, whisk vinegar, oil and remaining salt and pepper.

In nonstick skillet over medium heat, combine half the spinach, apples, carrot and rice with 1 tablespoon of vinaigrette. Cook and toss until spinach is wilted slightly and salad is no more than just warm. Remove to bowl and repeat with remaining salad ingredients. Divide salad and sole among 4 plates.

This recipe yields 4 servings.

Comments: This healthy recipe was created by one of the best chefs in the country and tastes as good as it looks. High in fiber and ideal for those watching their cholesterol, its great for lunch or a light supper.

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