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An easy recipe
with great flavor...
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1/3
cup + 1 Tbs. |
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chopped fresh parsley |
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1/3
cup |
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Kalamata olives, pitted and chopped |
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3
cloves |
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garlic, minced |
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2
Tbs |
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plain dried breadcrumbs |
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½
tsp |
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grated lemon peel |
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2
Tbs |
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fresh lemon juice |
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¾
tsp |
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dried oregano |
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4
fillets |
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of
sole or flounder, bones removed (1½ lbs.
total) |
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8
thick |
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slices of tomato |
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¼
tsp |
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salt |
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2
tsp |
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olive oil |
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½
tsp |
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paprika |
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1 |
Preheat oven
to 400°F. |
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2 |
In a small
bowl, combine 1/3 cup of parsley, olives,
garlic, bread crumbs, lemon zest, lemon juice,
and oregano. |
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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. |
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4 |
Divide
tomatoes among 4 plates. Top tomatoes with fish
rolls, and spoon pan juices over fish. Sprinkle
with remaining 1 Tbs. parsley, and serve. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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246.10 |
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Calories From Fat (32%) |
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78.12 |
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% Daily Value |
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Total Fat
8.63g |
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13% |
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Saturated Fat 0.87g |
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4% |
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Cholesterol
81.60mg |
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27% |
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Sodium
552.17mg |
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23% |
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Potassium
805.50mg |
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23% |
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Carbohydrates
7.59g |
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3% |
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Dietary Fiber 1.29g |
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5% |
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Sugar 1.93g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
6.30g |
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Protein
33.35g |
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67% |
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