Fish-Broccoli Rolls in Wine Sauce
Here's a light and healthy main dish that you're sure to love. The subtle yet flavorful sauce, which blends white wine, lemon, capers and Dijon mustard, is fabulous with virtually any kind of mild white fish.
Credit: Living Principal by Victoria Principal
Servings: 2
Ingredients:
Sauce
* 1/3 cup water
* 1/4 cup dry white wine
* 1/4 cup bottled white grape juice
* 1 1/2 tablespoon lemon juice
* 1/2 tablespoon plus 1/2 teaspoon Dijon mustard
* 1 teaspoon coarsely chopped capers, drained
* 1/4 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1 bay leaf
* 1/3 cup chopped scallions
Rolls
* 2 fillets of sole, 3 to 4 ounces each
* 4 broccoli spears, bottoms cut off
* 4 lemon slices for garnish
Directions:
Combine all the sauce ingredients except the scallions in a skillet. Cook over medium heat, stirring frequently, until thickened. Stir in the scallions.
Roll each fillet around the stem of a broccoli spear; lay the rolls in the sauce, seam side down, and baste with spoonfuls of sauce. Cook, covered, over medium heat for 12 minutes.
While the fish rolls cook, steam the other two broccoli spears until tender, just a few minutes.
When the fish rolls are done, transfer to a serving dish and pour the sauce over them. Arrange the steamed broccoli spears around the fish rolls, garnish with the lemon slices and serve.
