| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 4 | Servings | |
INGREDIENTS
| 4 | oz | Neufchatel cheese — |
| Softened | ||
| 2 | oz | Goat cheese — softened |
| 1 | tb | Fresh chives — chopped |
| 2 | ts | Fresh lemon juice |
| 4 | Phyllo leaves — thawed | |
| Cooking spray — butter | ||
| Flavored | ||
| 12 | oz | Sole fillets |
| Fresh chives — optional | ||
| Lemon slices — optional |
INSTRUCTIONS
Combine first 4 ingredients in a small bowl. Stir well, and set aside. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray; fold in half crosswise. Spread one-fourth of cheese mixture across bottom 2 inches of phyllo; place 1 fillet on phyllo above cheese mixture. Fold cheese-covered phyllo over fish; fold lengthwise edges in about 1 inch, and roll up, jellyroll fashion. Lightly coat phyllo packet with cooking spray; place on a baking sheet coated with cooking spray. Repeat procedure with remaining phyllo, cheese mixture, and fillets. Bake at 375°F for 20 minutes. Transfer to a serving platter. If desired, garnish with fresh chives and lemon slices. Serve immediately. Recipe By : Cooking Light, 1993, p. 122 From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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