1\/3 C. (not oil-packed) sun-dried tomatoes
\n1 C. boiling water
\n2 tsp. olive oil
\n1 C. minced scallions
\n3 garlic cloves, minced
\n2 tsp. paprika
\n3\/4 tsp. mild chili powder
\n2 C. chopped fresh tomatoes
\n1\/4 C. chopped fresh basil
\n2 T. frozen orange juice concentrate, thawed
\n4 sole fillets (1-1\/2 pounds total)
\n1\/2 tsp. salt
\n1\/4 tsp. pepper
\n3 T. grated Parmesan cheese<\/p>\n
Preheat oven to 400\u00b0F. Spray a 7- x 11-inch baking dish with nonstick cooking spray. In a small bowl, combine sun-dried tomatoes and boiling water and let stand until softened, about 10 minutes. When softened, drain and coarsely chop tomatoes. In a small nonstick skillet, heat oil over medium heat. Add scallions and garlic, and cook until scallions are softened, about two minutes. Stir in 1 tsp. of paprika and the chili powder, and cook until fragrant, about one minute. In a medium bowl, combine chopped sun-dried tomatoes, half of scallion mixture, fresh tomatoes, 2 T. of basil and the orange juice concentrate. Set aside. Lay sole on a work surface, skinned-side up. Sprinkle with salt and pepper. Then top with remaining scallion mixture and 2 T. basil. Fold sole over filling and place in prepared baking dish in a single layer. Sprinkle remaining 1 tsp. paprika and Parmesan on top of fish and bake until fish just flakes when tested with a fork, about seven minutes. To serve, spoon tomato coulis onto serving plates and top with fish.<\/p>\n
Yield: 4 servings
\nCalories: 263
\nFat: 6.4g
\nFiber: 3.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 C. (not oil-packed) sun-dried tomatoes 1 C. boiling water 2 tsp. olive oil 1 C. minced scallions 3 garlic cloves, minced 2 tsp. paprika 3\/4 tsp. mild chili powder 2 C. chopped fresh tomatoes 1\/4 C. chopped fresh basil 2 T. frozen orange juice concentrate, thawed 4 sole fillets (1-1\/2 pounds total) 1\/2 tsp. salt 1\/4 tsp. pepper 3 T. grated Parmesan cheese Preheat oven to 400\u00b0F. Spray a 7- x 11-inch baking dish with nonstick cooking spray. In…<\/p>\n