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Tapenade Sole Bundles
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 16 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 317.5
Total Carbs 3.4 g
Dietary Fiber 0.1 g
Sugars 0.8 g
Total Fat 12.8 g
Saturated Fat 4.6 g
Unsaturated Fat 0.7 g
Potassium 1060.6 mg
Protein 36.6 g
Sodium 328.0 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  sole fillet
1 each  cooking spray
0 1/4 cup  olive tapenade
1 pinch  salt and pepper
1 tbsp  chopped parsley

Wine Sauce
2 tbsp  butter
2 tbsp  shallots, chopped
0 3/4 cup  white wine
1 oz  roasted red peppers with brine
  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.

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