3\/4 pound all-purpose potatoes, peeled and thinly sliced
\n3 cloves garlic, peeled
\n3\/4 tsp. salt
\n1\/2 C. shredded reduced-fat sharp Cheddar cheese (2 ounces)
\n1\/2 C. chopped fresh basil
\n4 skinless sole fillets (5 ounces each)
\n3 T. plain dried breadcrumbs
\n2 large tomatoes, coarsely chopped
\n3 T. no-salt-added tomato paste
\n2 tsp. olive oil
\n2 T. grated Parmesan cheese<\/p>\n
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\u00b0F. 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.<\/p>\n
Yield: 4 servings
\nCalories: 304
\nFat: 7.5g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n