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Bistro Fillets of Sole

Yield 4 servings

Ingredients

  • 8 (3-ounce) sole or orange roughy fillets
  • 1/2 cup dry vermouth
  • 1 teaspoon capers
  • 1 (8-ounce) bottle clam juice
  • 1 large egg yolk
  • 2 tablespoons light mayonnaise
  • 1 tablespoon 1% low-fat milk
  • 1/8 teaspoon ground red pepper
  • 1/2 cup minced fresh parsley
  • 8 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted

Nutrition Information

  • calories 203
  • caloriesfromfat 23 %
  • fat 5.1 g
  • satfat 0.9 g
  • monofat 2.1 g
  • polyfat 1.3 g
  • protein 27.7 g
  • carbohydrate 9.9 g
  • fiber 0.8 g
  • cholesterol 93 mg
  • iron 1.5 mg
  • sodium 437 mg
  • calcium 41 mg

How to Make It

  1. Arrange fish in a single layer in bottom of a 10-inch skillet; add vermouth, capers, and clam juice. Bring to a simmer; cover and simmer over medium-low heat 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm; reserve cooking liquid. Bring cooking liquid to a boil; cook until reduced by half (about 9 minutes). Gradually add hot liquid to egg yolk in a bowl, stirring constantly with a whisk. Return egg mixture to pan. Add mayonnaise, milk, and red pepper; cook over medium heat 1 minute, stirring constantly. Stir in parsley. Spoon 3 tablespoons sauce onto each of 4 plates; top each portion with 2 fillets and 2 toast slices.