*  Exported from  MasterCook  *
 
                    Sole With Sundried Tomatoes (Libra)
 
 Recipe By     : Miriam Jacobs, the 10% CFF cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Zodiac                           Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           parsley sprigs
      1/4  cup           white wine -- plus
    3      teaspoons     white wine -- divided use
      3/4  cup           leek (white part only) -- minced
      1/2  cup           minced parsley
    4                    dried tomatoes
   16      ounces        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).
 
 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.
 
 
 
 
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 Nutr. Assoc. : 0 0 0 3891 0 0 0 0

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