Mushroom stem duxelles-stuffed sole

2 Points

Prep Time: 0:40 Cook Time: 0:30 Total Time: 1:20 Difficulty: Easy Servings: 4 Source:

Ingredients

2 sprays cooking spray

8 oz cremini mushroom, stems only

4 tsp unsalted butter, divided

1 large uncooked shallot, finely chopped, divided

2 large garlic cloves, minced

1 pinch table salt

5 Tbsp dry white wine, divided

1 tsp thyme, finely chopped

1/4 tsp kosher salt, divided

1/4 tsp black pepper, divided

1 pound lemon sole, or uncooked tilapia fillets, four 4-oz fillets

Directions

Preheat oven to 400°F. Coat a medium baking dish with cooking spray.

Pulse mushroom stems in food processor until finely chopped (or chop very finely by hand).

Melt 2 tsp butter in a nonstick skillet over medium-high heat. Add shallot; cook, stirring until tender, 2 minutes. Add garlic; cook, stirring, until just fragrant. Add mushroom stems and pinch salt; sauté until nearly dry, 8-10 minutes. Stir in 1/4 cup wine; cook until almost evaporated. Stir in thyme, kosher salt and pepper; transfer to a shallow dish and allow to cool.

Arrange fish fillets, skin sides up, on a work surface. Spoon about 2 Tbsp mushroom mixture in an even layer over each fillet. Roll up fish from short end to make little bundles; transfer, seam side down, to prepared baking dish.

Drizzle remaining 1 Tbsp wine over fish; dot each with 1/2 tsp butter. Cover loosely with foil; bake until fish is just cooked through, 12 to 14 minutes.

Nutrition

2 smart points