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Fillet Of Sole With Tomatoes And Parsley Recipe
|Olive oil||1 Tablespoon|
|Tomatoes||4 Medium, chopped|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Sole fillets||24 Ounce (4 Fillets, 6 Ounce Each)|
|Finely chopped fresh italian flat leaf parsley||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1356 Calories from Fat 576
% Daily Value*
Total Fat 64 g99.1%
Saturated Fat 21.5 g107.6%
Trans Fat 0 g
Cholesterol 384 mg
Sodium 2497.6 mg104.1%
Total Carbohydrates 84 g27.9%
Dietary Fiber 9.5 g38.1%
Sugars 39.5 g
Protein 93 g186.6%
Vitamin A 109.2% Vitamin C 179.6%
Calcium 28.9% Iron 21.4%
*Based on a 2000 Calorie diet
Heat olive oil in saute pan and saute tomatoes, onion, and garlic for 10 minutes, or until wilted.
Add wine and cook to reduce by one half.
Stir in lemon juice.
Arrange fillets in a layer in greased baking dish.
Pour tomato mixture over fish, sprinkle with parsley, oregano, salt, and pepper.
Bake 12 to 15 minutes or until fish flakes with a fork.
Serve with rice.