Instructions: Sun-dried tomatoes; water packed or reconstituted. Do not use the oil packed product.

Preheat the oven to 375 degrees.

In an ovenproof dish large enough to hold the rolled-up fillets, add the parsley sprigs and cup of wine. Set aside. In a small nonstick skillet, place the remaining 3 teaspoons of white wine. Add the leeks and parsley; simmer over low heat. Meanwhile, place the sun-dried tomatoes in a small bowl. Cover them with hot water and let them soften for 10 minutes. Drain.

Spread out the fish fillet and on one end place of the leaf-parsley mixture and 1 sun-dried tomato. Roll the fillet and place it seam side down in the prepared dish on top of the bed of parsley. Repeat with the remaining 3 fillets. Cover the dish with aluminum foil. Bake for 15 minutes or until the fish flakes easily. Remove from the oven and serve hot with some of the
wine sauce.

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