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Ingredientes
- 6 sm Sole fillets (12 ounce)
- 1 1/2 tsp Mixed dry herbs (such as Tarragon, dillweed & thyme
- 1 1/2 Tbsp. Butter, melted
- 1/3 c. Dry white wine
- 1/4 c. Fresh white breadcrumbs
Direcciones
- Preheat oven to 450 degrees. Butter quiche dish or possibly pie plate. Sprinkle fish with half of herbs. Season lightly with salt and pepper. Drizzle 1/2 Tbsp. butter over. Starting at 1 short side, roll up fillets into cylinders. Arrange seam side down in prepared dish. Sprinkle with remaining herbs. Season with salt and pepper. Pour wine around fish. Mix breadcrumbs and 1/2 Tbsp. butter in small bowl till crumbs are proportionately coated.
- Sprinkle breadcrumbs over fish.
- Bake till fish is cooked through and toppingis crisp, about 15 min.
- Using slotted spoon, transfer fish to plates. Strain sauce into small skillet. Bring to simmer over low heat. Whisk in 1/2 Tbsp. butter.
- Spoon over fish.
- Boiled small red potatoes, plus peas and carrots, could round out this main course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 556g | |
| Recipe makes 2 servings | |
| Calories 633 | |
| Calories from Fat 160 | 25% |
| Total Fat 18.05g | 23% |
| Saturated Fat 8.82g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 579mg | 24% |
| Potassium 1834mg | 52% |
| Total Carbs 10.8g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.16g | 1% |
| Protein 94.08g | 151% |
