Sole With Sundried Tomatoes (libra)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Odia | Lowfat, Zodiac | 4 | Servings | |
INGREDIENTS
| 1 | c | Parsley sprigs |
| 1/4 | c | White wine, plus |
| 3 | t | White wine, divided use |
| 3/4 | c | Leek, white part only |
| minced | ||
| 1/2 | c | Minced parsley |
| 4 | Dried tomatoes | |
| 16 | oz | Sole fillet, 4-oz |
| servings rinsed and | ||
| patted dry |
INSTRUCTIONS
Sun-dried tomatoes; water packed or reconstituted. Do not use the oil packed product. Preheat the oven to 375 degrees. 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. - Recipe from "The 10 Percent Low-Fat Cookbook," by Miriam Jacobs (Storey Communications, $12.95). Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates 8.5% CFF, 24 cals, 2.4 g fat. Recipe by: Miriam Jacobs, the 10% CFF cookbook Posted to Digest eat-lf.v097.n108 by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 78.2mg
Sodium: 848.8mg
Potassium: 639.6mg
Carbohydrates: 6.8g
Fiber: 1.9g
Sugar: 3.1g
Protein: 22.3g