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Bundles with Sole

Yield 4 servings


  • 1/2 cup butter, softened
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons small capers
  • 4 (4- to 6-ounce) sole fillets, skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 sheets frozen phyllo pastry, thawed
  • Vegetable cooking spray
  • Gourmet salad greens, optional

How to Make It

  1. Stir together first 6 ingredients. Cover and chill until firm.

  2. Sprinkle fish fillets evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide butter mixture into 4 portions; shape each portion into a ball. Place 1 ball of butter mixture at end of each fillet; carefully roll up fillets, keeping butter mixture inside.

  3. Unfold phyllo; cover with plastic wrap and a damp towel to prevent drying. Place 1 sheet of phyllo on a flat surface. Spray half of phyllo sheet with cooking spray. Fold sheet in half crosswise; spray again. Repeat procedure with a second sheet of phyllo; stack the sheets.

  4. Place 1 fillet in the middle of stacked phyllo sheets. Gather corners of sheets together to form a bundle. Twist slightly; tie bundle with kitchen twine. Spray bundle with cooking spray. Place bundle on rack of a lightly greased broiler pan. Repeat procedure with remaining phyllo sheets and fillets.

  5. Bake at 450° for 15 minutes or until golden. Serve immediately with gourmet salad greens, if desired.