Tapenade Sole Bundles
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.
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- Calories: 274
- Calories from fat: 46%
- Protein: 32g
- Fat: 14g
- Saturated fat: 5.2g
- Carbohydrate: 1.6g
- Fiber: 0.1g
- Sodium: 617mg
- Cholesterol: 102mg
- 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
- 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.
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