Sole Pinwheels in a Vegetable Nest |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 1/2 pounds sole fillets, cut lengthwise into 12 strips |
3 cups julienne-cut zucchini (about 2 medium) |
2 cups julienne-cut red bell pepper (about 1 large) |
1 cup vertically sliced onion |
1 tablespoon olive oil |
1 teaspoon dried italian seasoning |
lemon slices (optional) |
flat-leaf parsley sprigs (optional) |
Directions:
1. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish strips; roll up each strip jelly-roll fashion, and set pinwheels aside.
2. Combine remaining salt, remaining pepper, zucchini, bell pepper, onion, oil, and Italian seasoning in a 9-inch glass pie plate; toss gently.
3. Arrange the fish pinwheels over vegetables, seam sides down, around edge of pie plate. Cover with heavy-duty plastic wrap, and vent. Microwave at high 7 to 8 minutes or until the fish flakes easily when tested with a fork, rotating dish a half-turn after 4 minutes. Let stand, covered, for 3 minutes. Garnish with the lemon slices and parsley sprigs, if desired.
|
|