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Ingredients
- 1 c. Parsley sprigs
- 1/4 c. White wine, plus
- 3 tsp White wine, divided use
- 3/4 c. Leek (white part only), chopped
- 1/2 c. Chopped parsley
- 4 x Dry tomatoes
- 16 ounce Sole fillet, (4-ounce servings), rinsed and patted dry
Directions
- Sun-dry tomatoes; water packed or possibly reconstituted. Don't use the oil packed product.
- Preheat the oven to 375 degrees.
- In an ovenproof dish large sufficient to hold the rolled-up fillets, add in the parsley sprigs and c. of wine. Set aside. In a small nonstick skillet, place the remaining 3 tsp. of white wine. Add in the leeks and parsley; simmer over low heat. Meanwhile, place the sun-dry tomatoes in a small bowl. Cover them with warm water and let them soften for 10 min. Drain.
- Spread out the fish fillet and on one end place of the leaf-parsley mix and 1 sun-dry 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 min or possibly till the fish flakes easily. Remove from the oven and serve warm with some of the wine sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 16 | 10% |
| Total Fat 1.81g | 2% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 113mg | 5% |
| Potassium 878mg | 25% |
| Total Carbs 8.17g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.16g | 3% |
| Protein 23.31g | 37% |
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