Bundles With Sole

• 1/2 cup butter, softened
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 teaspoons small capers
• 4 (4- to 6-ounce) sole fillets, skinned
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 sheets frozen phyllo pastry, thawed
• Vegetable cooking spray
• Gourmet salad greens, optional

1. Stir together first 6 ingredients. Cover and chill until firm.
2. Sprinkle fish fillets evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide butter mixture into 4 portions; shape each portion into a ball. Place 1 ball of butter mixture at end of each fillet; carefully roll up fillets, keeping butter mixture inside.
3. Unfold phyllo; cover with plastic wrap and a damp towel to prevent drying. Place 1 sheet of phyllo on a flat surface. Spray half of phyllo sheet with cooking spray. Fold sheet in half crosswise; spray again. Repeat procedure with a second sheet of phyllo; stack the sheets.
4. Place 1 fillet in the middle of stacked phyllo sheets. Gather corners of sheets together to form a bundle. Twist slightly; tie bundle with kitchen twine. Spray bundle with cooking spray. Place bundle on rack of a lightly greased broiler pan. Repeat procedure with remaining phyllo sheets and fillets.
5. Bake at 450u0b0 for 15 minutes or until golden. Serve immediately with gourmet salad greens, if desired.

butter, lemon juice, thyme, salt, freshly ground pepper, capers, sole fillets, salt, freshly ground pepper, phyllo pastry, vegetable cooking spray, salad greens

Taken from www.myrecipes.com/recipe/bundles-with-sole (may not work)