6 filets sole (these can vary in size, so we're talking around 12-16oz total)
1 large potato
1 tsp minced garlic
Milk or cream
Salt and pepper
Wrap the potato in saran wrap and microwave on high for about 5 minutes, or until soft and cooked through. Let it sit and cool for a few minutes, then remove the skin and mash in a bowl. Add the garlic, 1 T of butter, 1T of milk or cream, and salt and pepper to taste. Mix well!
Spray a pie plate with non-stick spray and preheat your oven to 375. Lay out your sole filets and season with salt and pepper. Place a large spoonful of the mashed potato mixture in the middle of each filet and wrap the ends around to enclose the potato. Place, seam side down, in the pie plate and repeat for each filet. Bake for about 15 minutes or until the fish is just cooked. Serves 2.
Wine Pairing Suggestion: Jim and Mary recommend the Ryan Patrick 2008 Naked Chardonnay, available next door at the Wine Loft! (and just in case you're wondering... "naked" means "no oak" - the wine is appropriately dressed with a nice family friendly label, heh)
ALTERNATIVE: We particularly like to use mashed potatoes for the stuffing because the potato seems to absorb the fish juice as it cooks and melds all the flavors nicely. Occasionally we get a little fancy and will use a Dungeness crab meat and pepper jack cheese mixture for the stuffing, with a final sprinkle of grated cheese over the top of