4 Servings
vegetable oil spray
1 pound sole fillets
dash cayenne pepper
1/2
cup dry white wine
1/2 cup chicken broth
2 tablespoons vegetable oil
2
tablespoons flour
dash white pepper
1/4 cup skim milk
1/4 cup chicken broth
1/2
cup white wine
1/2 cup chopped unsalted dry-roasted walnuts
2 tablespoons parsley
Place skinned fillets in a shallow oiled baking pan. Add cayenne pepper, the
1/2 cup of wine and 1/2 cup broth. Cover with foil and bake at 325 F. for 20 minutes,
or until tender. Meanwhile, make the sauce. Heat oil in a small saucepan over low
heat. Blend in flour and cook, but do not brown. Add seasoning and, over medium heat,
pour in milk, broth and wine and stir constantly until mixture thickens. Reduce heat,
add walnuts and simmer 1 minutes.
When fillets are done, remove them to a serving
platter. Pour sauce over fish and garnish with parsley.
Amount Per Serving
Calories 305 Calories from Fat 167
Percent Total Calories
From:
Fat 55% Protein 22% Carb. 11%
Nutrient Amount per Serving Value
Total Fat 19 g 28%
Saturated Fat 2 g 10%
Cholesterol 27 mg 9%
Sodium 427 mg 18%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 17 g
Vitamin A 5% Vitamin C 2% Calcium 0% Iron 11%
