Source: dLife

Rolled up fillets of sole stuffed with olive tapenade and drizzled with a white wine sauce.

Servings

Fish
1.5 lb sole fillet , about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise)
1 cooking spray
0.25 cup olive tapenade
1 pinch salt and pepper
1 tbsp chopped parsley

Wine Sauce
2 tbsp butter
2 tbsp shallots, chopped
0.75 cup white wine , dry
1 oz roasted red peppers with brine , 2 tablespoons, drained and chopped

1 Preheat oven to 425 degrees F. Coat a casserole dish with cooking spray and set aside.
2 Wash and dry sole; arrange sole flesh side down on a flat surface.
3 Spoon tapenade on to sole and roll up. Lay, seam side down, in prepared casserole dish.
4 While sole is baking, prepare wine sauce. Heat butter and shallots in a skillet for 3 minutes. Mix in wine and red peppers and bring to a boil, stirring often, for 5 to 7 minutes, or until mixture is reduced to 1/4 cup.
5 Drizzle sole with wine sauce and season with salt and pepper. Garnish with parsley.