| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Odia |
Zodiac, Lowfat |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Parsley sprigs |
| 1/4 |
c |
White wine, plus |
| 3 |
ts |
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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