About

Make this for: Dinner

Category: Seafood

This Recipe Makes: 4 Serving(s)

What you'll need

• 3 tsp. olive oil
• 1/4 cup diced celery
• 2 large shallots or one medium onion, finely chopped
• 2 med cloves garlic, finely chopped
• 1/4 cup dry plain bread crumbs
• 1/2 cup medium-hot salsa
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 4 med sole fillets (two pounds)
• 1/2 cup chicken broth
• 2 tbsp. dry white wine
• 1 pkg. chopped fresh parsley for garnish

Instructions

• 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.

Diabetic Exchanges

• Non-Starchy Vegetables: 1
• Fat: 1
• Meats & Meat Substitutes: 3