ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tapenade Sole Bundles

Yield Makes 4 servings
Notes: All sole are members of the flounder family. You'll find the largest variety at a fish market. Choices may include petrale, English, sand, and Rex sole, starry flounder, and sand dabs (usually whole). Boned sole fillets vary considerably in size - from 2 to 8 ounces, depending upon the variety. Some fillets are skinned, others aren't, as the skin is very thin and tender. To make this dish, choose thin fillets; thicker pieces will take a bit longer to cook.

Ingredients

  • 1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes)
  • 1/4 cup canned olive tapenade
  • Wine sauce (recipe follows)
  • Salt and pepper
  • Chopped parsley

Nutrition Information

  • calories 274
  • caloriesfromfat 46 %
  • protein 32 g
  • fat 14 g
  • satfat 5.2 g
  • carbohydrate 1.6 g
  • fiber 0.1 g
  • sodium 617 mg
  • cholesterol 102 mg

How to Make It

  1. Rinse sole and lay pieces flat (if unskinned, skin up). Spread fillets equally with tapenade and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.

  2. Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.

  3. Spoon wine sauce over fish and season to taste with salt and pepper. Garnish portions with parsley.

  4. Wine sauce. In a 10- to 12-inch frying pan over medium-high heat, frequently stir 2 tablespoons each butter or margarine and minced shallots until golden, about 3 minutes. Add 3/4 cup dry white wine and 2 tablespoons chopped canned roasted red pepper. Boil on high heat, stirring occasionally, until reduced to 1/4 cup, 5 to 7 minutes. Use hot or warm.