1 1/2 lb. boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide–cut wide pieces in half lengthwise; see notes)

Wine sauce (recipe follows)

Salt and pepper

 

Rinse asparagus; snap off and discard tough ends. In a 10- to 12-inch frying pan over high heat, bring 1/2 inch water to a boil. Add asparagus and simmer, stirring occasionally, until barely tender when pierced, about 2 minutes; drain.  Meanwhile, rinse sole and lay pieces flat (if unskinned, skin up). Align an equal portion of asparagus, tips in same direction, at 1 end and across the narrow width of each fillet; roll fillet to enclose asparagus. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.  Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.  Spoon wine sauce over fish and season to taste with salt and pepper.  Wine sauce. In a 10- to 12-inch frying pan over medium-high heat, frequently stir 2 tsp. each smart start and minced shallots until golden, about 3 minutes. Add 3/4 C. dry white wine. Boil on high heat, stirring occasionally, until reduced to 1/4 C., 5 to 7 minutes. Use hot or warm.

 

Yield: 4 servings

Calories: 248

Fat: 9.9g

Fiber: .9g