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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tapenade Sole Bundles

Source: dLife

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

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 12.8 Fat, 0.2 Vegetables, 5.0 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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Servings

Ingredients

Fish 1.5
1 1/2 lb sole fillet 1.0
1 each cooking spray 0.25
0 1/4 cup olive tapenade 1.0
1 pinch salt and pepper 1.0
1 tbsp chopped parsley

Wine Sauce 2.0
2 tbsp butter 2.0
2 tbsp shallots, chopped 0.75
0 3/4 cup white wine 1.0
1 oz roasted red peppers with brine

Directions

Preheat oven to 425 degrees F. Coat a casserole dish with cooking spray and set aside.
Wash and dry sole; arrange sole flesh side down on a flat surface.
Spoon tapenade on to sole and roll up. Lay, seam side down, in prepared casserole dish.
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.
Drizzle sole with wine sauce and season with salt and pepper. Garnish with parsley.