• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sole with Sundried Tomatoes (Libra)

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 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


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).

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