Baked Stuffed Sole w/ Olives & Tomatoes
Yield: 4 Servings
Prep Time: 20 min
Cook Time: 20 min
This recipe is elegant enough for guests and easy enough for a weeknight dinner...
1/3 cup + 1 Tablespoon chopped fresh parsley
1/3 cup Kalamata olives, pitted & chopped
3 cloves garlic, minced
2 Tablespoon plain dried breadcrumbs
1/2 teaspoon grated lemon peel
2 Tablespoon fresh lemon juice
3/4 teaspoon dried oregano
4 fillets of sole or flounder, bones removed (1 1/2 pounds total)
8 thick slices of tomato
1/4 teaspoon salt
2 teaspoons olive oil
1/2 teaspoon paprika
1. Preheat oven to 400°F.
2. In a small bowl, combine 1/3 cup of parsley, olives, garlic, bread crumbs, lemon zest, lemon juice, and oregano.
3. Lay the fillets flat, skinned-sides down. Spoon the parsley mixture over the fillets and, starting from a short side, roll up each fillet. Lay the tomato slices in a 9-inch-square baking dish, slightly overlapping them. Sprinkle with salt. Place the fillets, seam-sides down, on top of tomatoes. Drizzle fish rolls with oil and sprinkle with paprika. Cover with foil and bake 20 minutes, or until fish is just opaque in center.
4. Divide tomatoes among 4 plates. Top tomatoes with fish rolls, and spoon pan juices over fish. Sprinkle with remaining 1 Tablespoon parsley, and serve.Nutritional Information per serving:
Serving size: 1 fillet with topping
Calories per serving: 262
Fat per serving: 10.25g
Saturated Fat per serving: .87g
Sugar per serving: 1.93g
Fiber per serving: 1.25g
Protein per serving: 33g
Cholesterol per serving: 81.6mg
Carbohydrates per serving: 8g
WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 6.5