Lemony Stuffed Sole

By CarolM-2

171 cal. 20 g protein, 7 g. fat, 2.5 g. sat. fat. 323 mg. sodium

Ingredients

• 1 lb. sole or flounder filets
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup summer squash saute
• 1 tsp. extra virgin olive oil
• 1/4 c. dry white wine
• 1 Tbsp. butter
• 2 tsp. freshly squeezed lemon juice
• 1/2 tsp. lemon zest
• 1 tsp. finely chopped fresh parsley

Details

Servings 4
Preparation time 15mins

Preparation

Step 1

Season both sides of fish with salt and pepper. Place 1 fillet on flat surface and spread 2 Tbsp. of the squash evenly over top, leaving a 1/2" margin on both ends. Starting with one end, roll fillet into a cylinder and secure with a wooden pick. Repeat with remaining sole and squash.
Heat oil in 12" nontick skillet over med. heat and add sole, seam side up. Cook 2 min. and add wine.
Reduce heat to med-low, cover and cook 5 minutes longer until fish is opaque. Transfer sole to a plate and tent loosely with foil. Add butter, lemon juice and lemon zest to skillet. Remove from heat, swirl until butter melts, and spoon over sole. Sprinkle with parsley. Remove pick before serving.