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Sole is always an elegant choice, and black olives and anise-like tarragon only further the impression. Serve the fillets over a bed of wilted spinach for added flair.

Lemon Sole Stuffed with Olives and Tarragon

1 pound sole fillets
1/4 cup chicken broth
1/4 cup lemon juice
2 green onions, minced
2 cloves garlic, minced
1 teaspoon crushed dried tarragon
1 cup plain yogurt
3 tablespoons chopped black olives
1 cup fine dry bread crumbs

1. Rinse fillets and pat dry. Remove any bones, using tweezers or pliers, if necessary. Set aside in refrigerator.
2. Preheat oven to 450°F.
3. Put chicken broth and lemon juice in a skillet over medium-high heat; add onions, garlic, and tarragon. Simmer, stirring constantly, about 5 minutes, until liquid has almost totally evaporated. Remove from heat and stir in yogurt and olives. Reserve 1/2 of resulting sauce.
4. Stir bread crumbs into remaining sauce and spread evenly over each fillet. Roll up jelly-roll fashion and place seam side down in a loaf pan. Pour reserved sauce over top. Cover and bake 30 minutes. Serve hot.

Makes 4 servings.