3/4 pound all-purpose potatoes, peeled and thinly sliced
3 cloves garlic, peeled
3/4 tsp. salt
1/2 C. shredded reduced-fat sharp Cheddar cheese (2 ounces)
1/2 C. chopped fresh basil
4 skinless sole fillets (5 ounces each)
3 T. plain dried breadcrumbs
2 large tomatoes, coarsely chopped
3 T. no-salt-added tomato paste
2 tsp. olive oil
2 T. grated Parmesan cheese

In a medium pot of boiling water, cook the potatoes and garlic until tender, about 12 minutes. Drain, reserving 2 T. of the cooking liquid. Transfer the potatoes, garlic, and reserved cooking liquid to a bowl and mash with 1/4 tsp. of the salt until almost smooth. Stir in the Cheddar and 1/4 C. of the basil. Preheat the oven to 400°F. Lay the sole on a work surface, skinned-side down, and sprinkle with 2 T. of the breadcrumbs. Spoon the potato mixture onto the fillets and roll up from one short end. Place the fish rolls on a plate. In a 9-inch square glass baking dish, combine the tomatoes, tomato paste, oil, the remaining 1/4 C. basil, and 1/2 tsp. salt. Place the fish rolls, seam-side down, on top of the tomato mixture. Cover with foil and bake for 20 minutes. Uncover, sprinkle with the Parmesan and the remaining 1 T. breadcrumbs, and bake, uncovered, for 15 minutes, or until the fish is just opaque and piping hot.

Yield: 4 servings
Calories: 304
Fat: 7.5g
Fiber: 3g