Sole Stuffed with Mushrooms

Lemon Sole stuffed with mushrooms and watercress is a real treat for fish-lovers.

Nutrition Facts

Servings:

Amount Per Serving % Daily Value*

Calories 151 7%

Calories from Fat 38

Total Fat 4.3g 6%

Saturated Fat 1.4g 6%

Unsaturated Fat 1.8g

Trans Fat 0.0g

Total Carbohydrate 3.5g 1%

Dietary Fibre 0.9g 3%

Sugars 1.5g

Protein 21.8g 43%

Cholesterol 75.9mgs 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Instructions

Heat the butter in a pan, add the mushrooms and cook gently for 2-3 minutes.
Add the tomato paste and the Worcestershire sauce. Season, mix well and cook for 2-3 minutes.
Add the watercress leaves and cook for a minute or so to wilt the leaves. Remove from the heat.
Place the fillets skinned-side uppermost on a work surface. Divide the stuffing mixture between the fillets. Roll the fillets up gently from the pointed end and place in a small baking tray with the seam underneath.
Pour on the wine and bake at 200°C for 12 minutes.

Titli’s Tips

Serve with boiled new potatoes and vegetables of your choice.