Sole with sundried tomatoes (libra)

4 Servings

Ingredients

Quantity Ingredient
1 cup Parsley sprigs
¼ cup White wine, plus
3 teaspoons White wine, divided use
¾ cup Leek (white part only), minced
½ cup Minced parsley
4 Dried tomatoes
16 ounces Sole fillet, (4-oz servings), rinsed and patted dry

Directions

Sun-dried tomatoes; water packed or reconstituted. Do not use the oil packed product.

Preheat the oven to 375 degrees.

In an ovenproof dish large enough to hold the rolled-up fillets, add the parsley sprigs and cup of wine. Set aside. In a small nonstick skillet, place the remaining 3 teaspoons of white wine. Add the leeks and parsley; simmer over low heat. Meanwhile, place the sun-dried tomatoes in a small bowl. Cover them with hot water and let them soften for 10 minutes. Drain.

Spread out the fish fillet and on one end place of the leaf-parsley mixture and 1 sun-dried tomato. Roll the fillet and place it seam side down in the prepared dish on top of the bed of parsley. Repeat with the remaining 3 fillets. Cover the dish with aluminum foil. Bake for 15 minutes or until the fish flakes easily. Remove from the oven and serve hot with some of the wine sauce. Makes 4 servings. - Recipe from "The 10 Percent Low-Fat Cookbook," by Miriam Jacobs (Storey Communications, $12.95).

Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@...) on Apr 23, 97. MC estimates 8½% CFF, 24 cals, 2⅖ g fat.

Recipe by: Miriam Jacobs, the 10% CFF cookbook Posted to Digest eat-lf.v097.n108 by PATh <phannema@...> on Apr 23, 1997

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