Stuffed Sole With Parsleyed New Potatoes
|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|
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.