Yield: 4 Servings
|4 ounces||Neufchatel cheese --|
|2 ounces||Goat cheese -- softened|
|1 tablespoon||Fresh chives -- chopped|
|2 teaspoons||Fresh lemon juice|
|4||Phyllo leaves -- thawed|
|Cooking spray -- butter|
|12 ounces||Sole fillets|
|Fresh chives -- optional|
|Lemon slices -- optional|
Combine first 4 ingredients in a small bowl. Stir well, and set aside.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly coat phyllo with cooking spray; fold in half crosswise. Spread one-fourth of cheese mixture across bottom 2 inches of phyllo; place 1 fillet on phyllo above cheese mixture. Fold cheese-covered phyllo over fish; fold lengthwise edges in about 1 inch, and roll up, jellyroll fashion. Lightly coat phyllo packet with cooking spray; place on a baking sheet coated with cooking spray. Repeat procedure with remaining phyllo, cheese mixture, and fillets. Bake at 375°F for 20 minutes. Transfer to a serving platter. If desired, garnish with fresh chives and lemon slices.
Recipe By : Cooking Light, 1993, p. 122 From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (