Detalles de la receta

Stuffed Sole Fillets

Número de Porciones: 4

Tamaño de la porción: 1 stuffed fillet

These elegant parcels are stuffed with a medley of aromatic vegetables and rice that nicely complement the mild flavor of sole. They are perfect for a dinner party or romantic meal. You can stuff the fillets several hours ahead of time, store them in the refrigerator, and bake when ready.

Nombre: Cantidad:
onion, finely chopped 0.50 cup
garlic clove, minced 1 ea
olive oil 2 tsp
shredded carrot 0.33 cup
shredded zucchini 0.33 cup
cooked wild rice 0.50 cup
parsley 2 Tbsp
pepper, ground black 0.16 tsp
sole fillets (1-1/2 pounds total) thawed if frozen 4 ea
white wine 2 Tbsp
margarine,melted 2 tsp
sweet Hungarian paprika 1 tsp
lemon, cut into wedges 1 ea

Preheat the oven to 400 degrees F. Prepare a shallow baking dish with nonstick pan spray.


In a small skillet, saute the onion and garlic in oil until tender, about 4 minutes. Add the carrot and zucchini; saute 2 minutes. Add the rice; saute 1 minute more. Remove from heat; stir in the parsley and pepper.


Sprinkle the sole with wine. Spoon the rice mixture evenly down the center of each fillet; roll up from the short side. Place, seam side down, in the prepared baking dish. Brush with margarine and sprinkle with paprika.


Bake 15 to 17 minutes or until the fish is opaque and the stuffing is hot. Serve with lemon wedges.

Información nutricional (por porción)
Calorías 233
Calorías de grasa 56
Grasa total 6g
Grasa saturada 1g
Colesterol 91mg
Sodio 173mg
Potasio n/a
Carbohidratos 9g
Fibra dietética 1g
Azúcares 2g
Proteína 34g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1/2 Starch5 Meat Very Lean1/2 Fat, monounsaturated