Sole with Sundried Tomatoes (Libra)
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
parsley leaves
|
|
| ¼ | cup |
white wine
|
*
|
| 3 | teaspoons |
white wine
divided use |
*
|
| ¾ | cup |
leeks
white part only |
|
| ½ | cup |
parsley leaves
minced |
|
| 4 | each |
tomatoes
dried |
|
| 16 | ounces |
sole fillets
4 ounces servings, rinsed and patted dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
parsley leaves
|
|
| 59 | ml |
white wine
|
*
|
| 15 | ml |
white wine
divided use |
*
|
| 177 | ml |
leeks
white part only |
|
| 118 | ml |
parsley leaves
minced |
|
| 4 | each |
tomatoes
dried |
|
| 462.4 | ml/g |
sole fillets
4 ounces 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℉ (190℃).
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.
