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Ingredientes
- 1 pound fillets of sole, cut into 4 inch pcs
- 2 onions, minced
- 2 cloves garlic, put through a press
- 2 T butter
- 1/4 c. dry white wine
- 1 (1 pound 12 ounce) can stewed tomatoes, minced and liquid removed; reserve juice for another use
- 1 T minced parsley
- Salt and pepper to taste
- 1 T lemon juice
- 1/4 teaspoon thyme flakes
Direcciones
- Sprinkle fillets with salt, pepper and garlic pwdr. Drizzle tops with 2 tbsp melted butter.Prepare fillets in one layer in 9 x 13 inch roasting pan. Bake fillets in a 350 degrees oven for about 12-15 min or possibly till fish flakes easily with fork. Don't over cook.
- Meanwhile, saute onions and garlic in butter till onions are transparent. (Onions should still have a crunch.) Add in wine and continue cooking till wine is almost evaporated, about 3 min. Now add in the remaining ingredients and simmer sauce for about 10 min.
- Remove fish to a pretty oval platter and spoon a little sauce over each fillet. Spoon remaining sauce around the edges. Sprinkle top with additional parsley. Serves 4.
- NOTE: The sauce shouldn't be overcooked. It should be like a fresh tomato sauce, light and crunchy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 2 servings | |
| Calories 309 | |
| Calories from Fat 59 | 19% |
| Total Fat 6.66g | 8% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 217mg | 9% |
| Potassium 1012mg | 29% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.53g | 3% |
| Protein 44.08g | 71% |
