Serves: 4
Total Calories: 41
Combine the salt, pepper, thyme and tarragon and rub over the fish filets and set aside.
Melt 2 tablespoons of margarine, add the shallots and mushrooms and cook for 3 minutes over medium heat. Lay the fish fillets on a flat surface, spread with the shallot and mushroom mixture, roll and secure with toothpicks.
Place the rolled fillets in a skillet. Melt the remaining margarine, stir in the wine and lemon juice and pour over the fish. Simmer gently for 15 minutes until the fish flakes.
Serve garnished with lemon wedges and parsley sprigs.
This Rolled Fillet of Sole in White Wine Sauce recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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