Tapenade Sole Bundles

1. 1

   Rinse sole and lay pieces flat (if unskinned, skin up). Spread fillets equally with tapenade and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.

2. 2

   Bake in a 425u00b0 regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.

3. 3

   Spoon wine sauce over fish and season to taste with salt and pepper. Garnish portions with parsley.

4. 4

   Wine sauce. In a 10- to 12-inch frying pan over medium-high heat, frequently stir 2 tablespoons each butter or margarine and minced shallots until golden, about 3 minutes. Add 3/4 cup dry white wine and 2 tablespoons chopped canned roasted red pepper. Boil on high heat, stirring occasionally, until reduced to 1/4 cup, 5 to 7 minutes. Use hot or warm.

No additional tips available.