Poached Fillet Of Sole

Recipe Instructions In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the fillets. Reduce the heat and simmer, until partially cooked, about 3 minutes. Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily when tested with a fork, 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce. This recipe yields 2 servings. Per Serving: 254 Calories, 7 g Total Fat, 1 g Saturated Fat, 68 mg Cholesterol, 132 mg Sodium, 13 g Total Carbohydrate, 2 g Dietary Fiber, 29 g Protein, 64 mg Calcium. Serving Provides: 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat. Points Per Serving: 5.