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Sole in Parchment with Vegetables and Mushroom Sauce

Servings = 2 | Serving size =4 ounces fish with vegetables

This recipe can be multiplied by 3.

This recipe can be divisible by 2.

This recipe does not keep well.

Serve with Jasmine Rice

1/2 ounces	dried porcini mushrooms
4	2 - ounce sole filets
4	asparagus spears
1/4 tsp	salt
1/2 large	carrot
1/4 small	red bell pepper
8 medium	crimini mushrooms
1/4 cup	dry white wine
4 tsp	spread (like Promise or Smart Balance)
2	sheets parchment paper (15 inches x 24 inches)

Place the dried porcini in a mini chopper or blender and blend on high until the mushrooms are powdered.

Slice the asparagus lengthwise and then cut the spears into quarters (each spear will end up with eight pieces)

Preheat the oven to 400°F.

Fold the parchment so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Rinse the sole filets in cold water and pat dry. Put two sole filets on each parchment paper. Center the filets on one side of the cut heart so that the other side will fold over the top of the filets easily. Do not let the filets overlap too much.

Sprinkle 1/8 tsp. of the salt over each of the pairs of sole filets.

Sprinkle 1 tablespoon of the porcini dust over each of the pairs of sole filets.

Scatter the carrots, red peppers, sliced mushrooms and asparagus over the fish evenly.

Sprinkle 2 tablespoons of wine over each pair of filets. Dot the top of each with teaspoons of Promise Buttery Spread.

Close the parchment paper by rolling the edge inward starting at the point of the heart and working around to the base of the heart. The parchment pouch with the fish inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 15 minutes.

Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the parchment is cut (be careful).

Nutrition Facts

Serving size: 1 cup | Servings 4

Calories 235 | Calories from Fat 71

Amount Per Serving (% Daily Value)

Total Fat 8g (12%) | Saturated Fat 2g (11%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 54 mg (18 %) | Sodium 462 mg (19 %)

Total Carbohydrates 12g (4%) | Sugars 5g

Dietary Fiber 3g (11%) | Protein 24g

Vitamin A 83% | Vitamin C 55 % | Calcium 5% | Iron 9%

Vitamin K 22 mcg  | Potassium  945 mg | Magnesium  61 mg