Stuffed Sole With Parsleyed New Potatoes Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Red potatoes | 12 Small | |
| Butter/Margarine | 1 1/2 Tablespoon | |
| Minced parsley | 1/3 Cup (16 tbs) | |
| Scallions | 1/4 Cup (16 tbs), thinly sliced | |
| Celery | 1/4 Cup (16 tbs), thinly sliced | |
| Whole wheat breadcrumbs | 1 1/2 Cup (16 tbs) | |
| Dried tarragon | 1 Teaspoon, minced | |
| Ground black pepper | 1/8 Teaspoon | |
| 8 sole fillets (about 1 1/2 pounds) | ||
| Chicken stock | 1/3 Cup (16 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.
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.
Chef
