HERBED PAUPIETTES OF SOLE

      Title: HERBED PAUPIETTES OF SOLE
  Categories: Quick, Fish, Low-fat
       Yield: 2 Servings
  
 MMMMM------------------------NORMA WRENN-----------------------------
       6 sm Sole fillets (12 oz)
   1 1/2 ts Mixed dried herbs (such as
            Tarragon, dillweed & thyme
   1 1/2 tb Butter; melted
     1/3 c  Dry white wine
     1/4 c  Fresh white breadcrumbs
  
   Preheat oven to 450 degrees. Butter quiche dish or pie plate.
   Sprinkle fish with half of herbs.  Season lightly with salt and
   pepper. Drizzle 1/2 tablespoon butter over. Starting at 1 short side,
   roll up fillets into cylinders. Arrange seam side down in prepared
   dish. Sprinkle with remaining herbs. Season with salt and pepper.
   Pour wine around fish. Mix breadcrumbs and 1/2 tablespoon butter in
   small bowl until crumbs are evenly coated. Sprinkle breadcrumbs over
   fish.
   
   Bake until fish is cooked through and toppingis crisp, about 15
   minutes. Using slotted spoon, transfer fish to plates. Strain sauce
   into small skillet.  Bring to simmer over low heat. Whisk in 1/2
   tablespoon butter. Spoon over fish.
   
   Boiled small red potatoes, plus peas and carrots, could round out
   this main course.
   
   Source:  Bon Appetit 12/94
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