3 teaspoons olive oil
1/4 cup diced celery
Two large shallots or one medium onion, finely chopped
Two cloves garlic, finely chopped
1/4 cup dry plain bread crumbs
1/2 cup medium-hot salsa
1/4 teaspoon salt
1/8 teaspoon black pepper
Four sole fillets (two pounds)
1/2 cup chicken broth
2 tablespoons dry white wine
Chopped fresh parsley for garnish
Heat oven to 400-degrees. Heat 1-teaspoon oil in a small non-stick skillet.
Add celery, shallots and garlic; sauté five minutes or until glazed. Stir in bread crumbs; heat, stirring occasionally, just to toast crumbs, about three minutes. Remove from heat. Stir in salsa, salt and pepper.
Place two fillets side by side in a small shallow baking dish. Spread salsa mixture evenly over each. Cover fish with waxed paper.
Bake in heated 400-degree oven 12 to 15 minutes or until fish just begins to flake when pierced with a fork.
Cut each fillet stack crosswise in half. Pour pan liquid over fish. Garnish with parsley.
Recipe makes four servings.
Nutrition information per serving:
Exchanges: 3 lean meat, 1 Vegetable, 1 Fat