Fillet of Sole Riviera

By ezunich

Ingredients

• 4 fillets of sole
• 1/4 tsp pepper
• 1 tbs + 1 tsp olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup green peppers, finely chopped
• 1/2 cup red peppers, finely chopped
• 1 garlic clove, minced
• 1 slice toasted white bread
• 1 tbs drained capers
• 2 tsp Parmesan cheese
• 1 tbs chopped parsley
• 1 tbs + 1 tsp margarine
• 2 tsp flour
• 6 oz white wine
• 8 pitted ripe olives
• lemon wedges to garnish

Details

Servings 4

Preparation

Step 1

Place fillets, skin side up on waxed paper. Sprinkle with pepper. Heat oil in a skillet and saute onions and peppers about 5 minutes - until tender, but not brown. Add garlic and cook 1 minute.

Combine onion mixture with crumbs, capers, cheese and parsley. Mix well. Place 1/4 of stuffing in a mound on the end of each fish fillet, roll up and secure with a toothpick.

Place fillets on a nonstick baking dish and cover tightly with foil. Bake at 375° for 15-20 minutes until tender. While fish bakes, prepare sauce. Melt margarine in saucepan and add flour. Cook, stirring for 2 minutes. Stir in wine. Beating with a whisk to make a smooth sauce. Continue to cook 5 more minutes. Add olives, cook 1 minute. Serve 1/4 sauce with each portion of fish. Garnish with lemon wedges.