Stuffed Sole

Sole is perfect for stuffing. It's flexibility makes it easy to wrap and it's mild flavour allows for a myriad of stuffing options. My version is light and fresh, but more importantly it's easy.

8 large, boneless and skinless sole fillets
8 toothpicks

stuff it:
1 can pineapple tidbits, drained (juice reserved)
1/2 cup shredded carrot
1tsp fresh, grated ginger
2 cloves minced garlic
1/4 cup fresh, chopped cilantro
1/4 cup slant cut, green onions
pinch of salt

• mix ingredients in a bowl
• with a spoon, fill the centre of each fillet
• fold each end to the centre and fix with a toothpick
• bake for 15-20 minutes in a 375F oven, or until the fish is white
  

drizzle it:
1 cup Balkan style yogurt (6%)
reserved pineapple juice
16 tagliatelle nests, cooked in salted chicken stock (or broth) and 3 tbsp olive oil
1/2 cup honey roasted peanuts, chopped
nutmeg

• once cooked, remove the toothpicks and place each fillet on top of 2 nests in the centre of a plate
  
• drizzle each fillet with the mix of yogurt and juice
• garnish with peanuts and a pinch of nutmeg

You're welcome ;o)