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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
- Rinse fillets and pat
dry. Remove any bones, using tweezers or pliers, if necessary.
Set aside in refrigerator.
- Preheat oven to 450°F
(230°C).
- 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.
- 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.
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