Sole with Sundried Tomatoes (Libra)

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.