Lemony Stuffed Sole

By AnnaMaria507

Calories: 171
Protein: 20 g
Carb: 4 g
Fat 7 g (2.5 g sat fat)
Cholesterol: 61 mg
Sodium: 323 mg
Fiber: 1 g
Exchange: 3 meat, 1 fat, 1-1/2 veg.

Ingredients

• Squash
• 3 cloves garlic, sliced
• 1 tbsp. extra virgin olive oil
• 1/2 tsp. red pepper flakes
• 1-1/2 lb. assorted summer squash, thinly sliced
• 1/4 tsp. salt
• Sole
• 1 lb sole or flounder filets
• 1/4 tsp. salt
• 1/3 tsp. ground pepper
• 1 cup squash mixture
• 1 tsp extra virgin olive oil
• 1/4 cup dry white wine
• 1 tbsp. butter
• 2 tsp. freshly squeezed lemon juice
• 1/2 tsp. freshly grated lemon zest
• 1 tsp. finely chopped parsley

Details

Servings 4

Preparation

Step 1

Squash
1. Heat garlic, oil and red pepper flakes in large saute pan over medium heat 2-3 mintues or until garlic begins to turn golden.
2. Add squash and salt. Toss to coat. Cover, reduce heat to medium-low, and cook 30 minutes, stirring occasionally, until squash begins to break apart.
3. Uncover, increase heat to medium, and cook 10-12 more minutes or until liquid is almost gone.
Sole
1. Season fish with salt and pepper. Place fillets on flat surface and spread 2 tbsp. of squash evenly over top of each, leaving 1/2" margin on both ends. Starting with one end, roll each fillet into cylinder and secure with wooden pick.
2. Warm oil in 12" nonstick skillet over medium heat and add sole, seam side up. Cook 2 minutes and add wine. Reduce heat to medium low; cover and cook 5 more minutes, until fish is opaque.
3. Transfer sole to 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.