Steamed Sole Roulades with Wilted Greens
  • ¼cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • ½teaspoon sea salt, divided
  • ¼teaspoon freshly ground black pepper, divided
  • 1 roasted red bell pepper, cut in 1/4-inch strips (bottled is fine)
  • 1/2 red onion, thinly sliced
  • 1 clove garlic, chopped
  • 6cups (about 3 ounces) mixed greens
  • 1/2 teaspoon unsalted butter
  • 1tablespoon chopped shallots
  • 3/4 pound sole fillets
  • 1tablespoon chopped fresh tarragon (or 1 teaspoon dried)
  • 1 tablespoon dry white wine
  1. . Combine olive oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small nonreactive saucepan over medium-high heat. Stir in roasted red pepper, onion, and garlic and bring to a boil. Reduce heat to maintain a low simmer. Place washed and dried greens in a large bowl.
  2. Select a large sauté pan with a tight-fitting lid. Smear with butter and scatter chopped shallots on top. Lay sole fillets on a work surface. Spread chopped tarragon over each fillet. Season with remaining salt and pepper. Beginning with wide end, roll up fillets and place in pan, with ends tucked underneath. Sprinkle white wine around fillets, cover, and place over medium-high heat. As soon as juices begin to run and bubble, reduce heat to low and cook, covered, for 3 minutes. Remove from heat. Keep covered.
  3. Pour hot vinaigrette over greens and toss briskly. Divide between two large plates, mounding slightly. Place sole roulades on top and spoon any accumulated juices over them. Serve at once.
Recipe Notes
Nutrition Facts
Steamed Sole Roulades with Wilted Greens
Amount Per Serving
Calories 518
% Daily Value*
Cholesterol 105mg 35%
Sodium 676mg 28%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 518 cal, 67% fat cal, 39g fat, 6g sat fat, 105mg chol, 34g protein, 9g carb, 2g fiber, 676mg sodium