Tapenade Sole Bundles

Name: Tapenade Sole Bundles
Ingredients: 1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes); 1/4 cup canned olive tapenade; Wine sauce (recipe follows); Salt and pepper; Chopped parsley

5 ingredients

4 steps

Ingredients

1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes)
1/4 cup canned olive tapenade
Wine sauce (recipe follows)
Salt and pepper
Chopped parsley

Directions

1

Rinse sole and lay pieces flat (if unskinned, skin up). Spread fillets equally with tapenade and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.
2

Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.
3

Spoon wine sauce over fish and season to taste with salt and pepper. Garnish portions with parsley.
4

Wine sauce. In a 10- to 12-inch frying pan over medium-high heat, frequently stir 2 tablespoons each butter or margarine and minced shallots until golden, about 3 minutes. Add 3/4 cup dry white wine and 2 tablespoons chopped canned roasted red pepper. Boil on high heat, stirring occasionally, until reduced to 1/4 cup, 5 to 7 minutes. Use hot or warm.