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from Prevention magazine. Sole Stuffed with zuccini
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Ingredients
| 4 |
fillets sole |
| 1 |
lb zucchini, sliced thin |
| 3 |
cloves garlic, sliced |
| 3/4 |
tsp salt |
| 1/8 |
tsp pepper |
| 1 |
tbsp olive oil |
| 1 |
tsp red pepper flakes |
| 1 |
tsp olive oil |
| 2 |
tbsp lemon juice |
| 2 |
tsp lemon juice |
| 1/2 |
tsp lemon zest |
| 2 |
tbsp vegetable broth |
| 1 |
tbsp butter |
| 1 |
tsp fresh parsley, chopped |
Directions
- Heat garlic, oil and red pepper flakes in a large pan over medium heat. When garlic turns golden add zucchini. Cook over medium-low heat until zucchini is tender yet flexible.
- Season both sides of the sole with salt and pepper. Place 2 tbsp of the zucchini mix in the center of each fillet. Roll up each into a cylinder and secure with toothpicks.
- Cook sole in pan over medium heat seam side up for 2 minutes. Add broth and 2 tbsp lemon. Cook for another 5 minutes.
- Transfer fish to plate and set aside. Add butter and remaining lemon juice to pan. Swirl until butter melts. Spoon over sole and sprinkle parsley.
Categories
Main Dish
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Serving Size 270.9g |
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Amount Per Serving |
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| Vitamin A 12% |
• |
Vitamin C 43% |
| Calcium 5% |
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Iron 5% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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