SOLE WITH SUN-DRIED TOMATOES AND PARSLEY4 sun-dried tomatoes (not packed in oil)
hot water (to cover tomatoes)
1 cup parsley sprigs
1/4 cup plus 3 teaspoons white wine, divided use
3/4 cup minced leek (white part only)
1/2 cup minced parsley
4 fillets (about 4 ounces each) of sole, rinsed and patted dry
Preheat the oven to 375 degrees F.
Place the sun-dried tomatoes in a small bowl. Cover with hot water and let soften for 10 minutes. Drain; set aside.
In an ovenproof dish large enough to hold the rolled-up fillets, add the parsley sprigs and 1/4 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.
Spread out the fish fillet and on one end place 1/4 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 fillets. Cover dish with aluminum foil.
Bake for 15 minutes or until the fish flakes easily. Serve hot with some of the wine sauce.
Servings: 4
Source:
The 10% Low-Fat Cookbook by Miriam Jacobs 
