| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Low-fat, Quick |
2 |
Servings |
INGREDIENTS
| 6 |
|
Sole fillets, 12 oz |
| 1 1/2 |
t |
Mixed dried herbs, such as |
|
|
Tarragon, dillweed & thyme |
| 1 1/2 |
T |
Butter, melted |
| 1/3 |
c |
Dry white wine |
| 1/4 |
c |
Fresh white breadcrumbs |
INSTRUCTIONS
Preheat oven to 450 degrees. Butter quiche dish or pie plate. Sprinkle
fish with half of herbs. Season lightly with salt and pepper. Drizzle
1/2 tablespoon butter over. Starting at 1 short side, roll up fillets
into cylinders. Arrange seam side down in prepared dish. Sprinkle with
remaining herbs. Season with salt and pepper. Pour wine around fish.
Mix breadcrumbs and 1/2 tablespoon butter in small bowl until crumbs
are evenly coated. Sprinkle breadcrumbs over fish. Bake until fish is
cooked through and toppingis crisp, about 15 minutes. Using slotted
spoon, transfer fish to plates. Strain sauce into small skillet.
Bring to simmer over low heat. Whisk in 1/2 tablespoon butter. Spoon
over fish. Boiled small red potatoes, plus peas and carrots, could
round out this main course. Source: Bon Appetit 12/94 Posted to
MM-Recipes Digest V4 #300 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Nov 19, 97
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”