Free Recipe Sole with Sundried Tomatoes (Libra)
Recipe Type: Z Recipes
Recipe Preparation: bake
Cooking Ingredients for Sole with Sundried Tomatoes (Libra) Recipe
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
Sole with Sundried Tomatoes (Libra) Preparation
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
Cooking Temperature:
Recipe Serves: 4
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