Sole with Sundried Tomatoes (Libra)

Sole fillets rolled around a filling of sautéed leeks, minced parsley, and reconstituted sun-dried tomatoes, then baked on a bed of parsley sprigs in white wine. This is light, elegant fish cookery with virtually no added fat.

The sun-dried tomatoes must be water-packed or reconstituted from dried. The recipe specifically warns against oil-packed tomatoes, which would add unnecessary fat and overpower the delicate sole. Soaking dried tomatoes in hot water for 10 minutes softens them enough to roll inside the thin fillets.

Each fillet gets spread with the leek-parsley mixture and one tomato, then rolled up and placed seam-side down in the dish. The seam side down position keeps the roll from unraveling during baking. The bed of parsley underneath adds flavor to the wine sauce and prevents the fish from sticking.

Fifteen minutes covered in a 375°F (190°C) oven is all this needs. Sole is thin and delicate. It cooks fast and goes from flaky to dry in minutes. Check early.

Chef Tips

• Pat the fillets dry before filling. Wet fish won’t hold the roll.
• Use the white parts of the leeks only. Green parts are tough and fibrous.
• The wine sauce in the bottom of the dish is too good to waste. Spoon it over each serving.
• This pairs with steamed rice or crusty bread to soak up the sauce.

Variations

• Flounder swap: Use flounder fillets instead of sole. Same delicate texture and rolling ability.
• With capers: Add 1 tablespoon of capers to the leek mixture for a briny, Mediterranean edge.
• Lemon wine sauce: Add a squeeze of lemon juice to the wine in the baking dish for a brighter, more acidic sauce.