Sole Fillets with Yogurt


Preheat oven to 400° F

Recipe created by Sister Berthe, director of Montreal’s Ecole d’Art Culinaire


1 kg sole fillets

salt and pepper

2 Tbsp chopped green onion

1/3 cup dry white wine

1/3 cup plain yogurt

2 to 3 Tbsp bread crumbs

2 Tbsp chopped parsley

1/2 Tbsp melted butter

Serves 8, about 124 calories each


Sprinkle fillets with salt and pepper; roll them up.

Sprinkle bottom of a buttered baking dish with salt, pepper and 1 Tbsp chopped green onion. Place fish rolls in a single layer in the baking dish.

Blend wine and yogurt together and pour over the rolls.

Sprinkle with bread crumbs, parsley and remaining green onion. Dot with melted butter.

Bake until fish flakes easily with a fork, about 25 minutes.

Source: Toronto Star, Jan 1984, adapted from Cooking with Yogourt by Sister Berthe