Sole With Sundried Tomatoes(Libra)

* Exported from MasterCook *

Sole With Sundried Tomatoes (Libra)

Recipe By : Miriam Jacobs, the 10% CFF cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Zodiac Lowfat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup parsley sprigs
1/4 cup white wine -- plus
3 teaspoons white wine -- divided use
3/4 cup leek (white part only) -- minced
1/2 cup minced parsley
4 dried tomatoes
16 ounces sole fillet -- (4-oz servings)
rinsed and patted dry

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@wizard.ucr.edu) on Apr 23, 97. MC
estimates 8.5% CFF, 24 cals, 2.4 g fat.




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