Lemon Sole Stuffed with Olives and Tarragon
1 pound sole fillets
1/4 cup chicken broth
1/4 cup lemon juice
2 green onions, minced
2 cloves garlic, peeled and minced
1 teaspoon crushed dried tarragon
1 cup plain yogurt
3 tablespoons chopped black olives
1 cup fine dry bread crumbs
Rinse fillets and pat dry. Remove any bones, using tweezers or pliers, if necessary.
Set aside in refrigerator. Preheat oven to 450°F. Put chicken broth and
lemon juice in a skillet over medium-high heat; add onions, garlic, and tarragon.
Simmer, stirring constantly, about 5 minutes, until liquid has almost totally
evaporated. Remove from heat and stir in yogurt and olives. Reserve ½ of resulting
sauce. Stir bread crumbs into remaining sauce and spread evenly over each fillet.
Roll up jelly-roll fashion and place seam side down in a loaf pan. Pour reserved
sauce over top. Cover and bake 30 minutes. Serve hot. Serving Size: 4.