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Serves: 4
Cook Time:
20 to 25 min |
Prep Time:
10 min
Bake Time:
20 min |
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| Metric |
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Imperial |
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Ingredients |
| 8 |
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8 |
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HIGH LINER Lemon Peppercorn Sole Fillets |
| 1 |
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1 |
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796 mL can diced tomatoes, undrained |
| 1 |
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1 |
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medium carrot, peeled & chopped |
| 1 |
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1 |
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medium parsnip, peeled & chopped |
| 1 |
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1 |
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small onion, chopped |
| 2 |
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2 |
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cloves garlic, minced |
| 2 mL |
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½ tsp |
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salt |
| 5 mL |
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1 tsp |
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sugar |
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pepper, to taste |
| 175 mL |
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¾ cup |
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milk |
| 340 g |
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12 oz |
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whole wheat or regular spaghetti, cooked |
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grated Parmesan cheese (optional) |
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| 1) |
Bake sole fillets according to package directions. |
| 2) |
In saucepan combine tomatoes, carrot, parsnip, onion, garlic and seasonings; bring to a boil and simmer covered for about 15 to 20 minutes, stirring occasionally, until vegetables are tender. |
| 3) |
Cool slightly, then purée in blender or food processor until smooth. |
| 4) |
Return to pot, stir in milk and reheat. Set aside 1 cup (250 mL) sauce. |
| 5) |
Toss cooked spaghetti with remaining sauce and serve with fish fillets and reserved sauce. Sprinkle with Parmesan cheese, if desired. |
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