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Tapenade Sole Bundles





Yields
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.

 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
Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories274
% Daily Value *
Total Fat 14g18%

Saturated Fat 5.2g26%
Cholesterol 102mg34%
Sodium 617mg27%
Total Carbohydrate 1.6g1%

Dietary Fiber 0.1g1%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.