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Stuffed Sole With Parsleyed New Potatoes

Microwaverina's picture
Ingredients
  Red potatoes 12 Small
  Margarine/Butter 1 1⁄2 Tablespoon
  Minced fresh parsley 1⁄3 Cup (5.33 tbs)
  Thinly sliced scallions 1⁄4 Cup (4 tbs)
  Thinly sliced celery 1⁄4 Cup (4 tbs)
  Fresh whole wheat bread crumbs 1 1⁄2 Cup (24 tbs)
  Minced fresh tarragon/1/4 teaspoon dried tarragon 1 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Sole fillets 1 1⁄2 Pound (8 Pieces)
  Chicken stock 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Paprika 1⁄8 Teaspoon
Directions

Scrub the potatoes and peel a band of skin from around the middle of each.
Place them in a 3-quart saucepan with cold water to cover.
Bring to a boil over medium heat, then reduce the heat and simmer until just tender, about 10 minutes.
Drain the potatoes and toss with 1/2 tablespoon margarine or butter and half of the parsley.
Set aside and keep warm.
In a 4-cup glass measure, combine the scallions, celery, and the remaining 1 tablespoon margarine or butter.
Microwave on high for 2 minutes.
Add the breadcrumbs, tarragon, pepper, and the remaining parsley.
Place the fillets, skin-side down, on a work surface.
Divide the stuffing among the fillets, spreading an equal amount on each.
Roll up each fillet, beginning at the thicker end.
Secure each with a wooden toothpick.
Place in a 7" X 11" baking dish.
Pour the stock and lemon juice over the fish.
Dust with the paprika.
Cover with wax paper and microwave on high for 3 minutes.
Rotate the dish a half turn and microwave on high for 2 to 3 minutes, or until the fish is opaque throughout.
Place the fish on a platter and serve with the potatoes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Fish
Interest: 
Healthy

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