Tapenade Sole Bundles

recipe
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.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

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.

Note:

February 2001
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