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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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from Prevention magazine. Sole Stuffed with zuccini 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:
1. 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.
2. 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.
3. Cook sole in pan over medium heat seam side up for 2 minutes. Add broth and 2 tbsp lemon. Cook for another 5 minutes.
4. 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.
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