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Make this for: Dinner
This Recipe Makes: 4 Serving(s)
What you'll need
3 tsp.olive oil
1/4 cupdiced celery
2 largeshallots or one medium onion, finely chopped
2 medcloves garlic, finely chopped
1/4 cupdry plain bread crumbs
1/2 cupmedium-hot salsa
1/8 tsp.black pepper
4 medsole fillets (two pounds)
1/2 cupchicken broth
2 tbsp.dry white wine
1 pkg.chopped fresh parsley for garnish
Step 1 Heat oven to 400-degrees. Heat 1-teaspoon oil in a small non-stick skillet.
Step 2 Add celery, shallots and garlic; saute five minutes or until glazed. Stir in bread crumbs; heat, stirring occasionally, just to toast crumbs, about three minutes. Remove from heat. Stir in salsa, salt and pepper.
Step 3 Place two fillets side by side in a small shallow baking dish. Spread salsa mixture evenly over each. Cover fish with waxed paper.
Step 4 Bake in heated 400-degree oven 12 to 15 minutes or until fish just begins to flake when pierced with a fork.
Step 5 Cut each fillet stack crosswise in half. Pour pan liquid over fish. Garnish with parsley.