|
8 small sole fillets, skinned
16 asparagus spears
16 carrots spears
¼ cup matzo crumbs
Kosher salt and pepper
1 teaspoon thyme
kitchen string
Fresh dill, for garnish
Preheat oven to 350° F.
Rinse and pat dry the sole fillets. Blanch the asparagus by adding them to rapidly boiling water for a brief time, about 30 seconds. Immediately plunge into cold water to stop the cooking. Blanch the carrots in the same way, but cook for about 1 minute. The vegetables should be tender-crisp.
Lay the fillets out on a cutting board. In the middle of each, place 2 spears each of asparagus and carrots. Roll the fillets around the vegetables, and secure with a piece of kitchen string. (This may be easiest to do by first laying the fillet on the string before filling). Place the fish on a baking sheet that has been sprayed with cooking spray. Bake 15-20 minutes, until the fish flakes easily with a fork., or until a temperature measuring device indicates that they are done, 145° F.
Makes 4 servings.
Back to Recipes
|
