Sole:
4 large, or 8 small sole fillets, totaling 1 1/2 pounds
salt and freshly cracked black pepper to taste
1 tbsp. chopped fresh parsley
1 garlic clove, crushed
1/4 cup vegetable stock
parsley sprigs and lemon wedges for garnish
Vinaigrette:
1/2 tsp. Dijon mustard
2 tsp white wine vinegar
2 Tbsp olive oil
2 medium on the vine tomato, seeds removed and finely chopped
2 tsp chopped fresh parsley
salt and pepper to taste
pinch sugar
Preheat the oven to 425 degrees. Season the sole fillets with salt and
pepper. Roll the fillets up and place in a baking dish. Combine the parsley, garlic and stock in a small bowl. Pour the liquid into the dish. Cover and bake the sole 15 to 20 minutes, or until just cooked through. While this occurs, whisk together the vinaigrette ingredients in a bowl. Place on dinner plates and spoon the vinaigrette over top. Garnish with lemon and parsley and serve.
Makes 4 servings.
Calories 206, Fat 6.7 g, Carbs 2.3 g, Sodium 188 mg, Fiber 0.5 g.
4 large, or 8 small sole fillets, totaling 1 1/2 pounds
salt and freshly cracked black pepper to taste
1 tbsp. chopped fresh parsley
1 garlic clove, crushed
1/4 cup vegetable stock
parsley sprigs and lemon wedges for garnish
Vinaigrette:
1/2 tsp. Dijon mustard
2 tsp white wine vinegar
2 Tbsp olive oil
2 medium on the vine tomato, seeds removed and finely chopped
2 tsp chopped fresh parsley
salt and pepper to taste
pinch sugar
Preheat the oven to 425 degrees. Season the sole fillets with salt and
pepper. Roll the fillets up and place in a baking dish. Combine the parsley, garlic and stock in a small bowl. Pour the liquid into the dish. Cover and bake the sole 15 to 20 minutes, or until just cooked through. While this occurs, whisk together the vinaigrette ingredients in a bowl. Place on dinner plates and spoon the vinaigrette over top. Garnish with lemon and parsley and serve.
Makes 4 servings.
Calories 206, Fat 6.7 g, Carbs 2.3 g, Sodium 188 mg, Fiber 0.5 g.
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