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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup butter, softened |
1 tablespoon fresh lemon juice |
2 teaspoons chopped fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
2 teaspoons small capers |
4 (4- to 6-ounce) sole fillets, skinned |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
8 sheets frozen phyllo pastry, thawed |
vegetable cooking spray |
gourmet salad greens, optional |
Directions:
1. Stir together first 6 ingredients. Cover and chill until firm.
2. Sprinkle fish fillets evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide butter mixture into 4 portions; shape each portion into a ball. Place 1 ball of butter mixture at end of each fillet; carefully roll up fillets, keeping butter mixture inside.
3. Unfold phyllo; cover with plastic wrap and a damp towel to prevent drying. Place 1 sheet of phyllo on a flat surface. Spray half of phyllo sheet with cooking spray. Fold sheet in half crosswise; spray again. Repeat procedure with a second sheet of phyllo; stack the sheets.
4. Place 1 fillet in the middle of stacked phyllo sheets. Gather corners of sheets together to form a bundle. Twist slightly; tie bundle with kitchen twine. Spray bundle with cooking spray. Place bundle on rack of a lightly greased broiler pan. Repeat procedure with remaining phyllo sheets and fillets.
5. Bake at 450° for 15 minutes or until golden. Serve immediately with gourmet salad greens, if desired.
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