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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is so easy & quick to make. If you are not worried about calories add buttered crumbs with parmesan to the top. I have added capers to the sauce too. Ingredients:
1 lb sole fillet |
1 tablespoon lemon juice |
salt & pepper |
2 medium zucchini, sliced 1/4 inch slices |
1/4 cup chopped sweet green pepper |
1/4 cup chopped red pepper |
1/4 cup onion, chopped |
1 tablespoon butter (or spray your pan with veggie oil) |
1 can cream of mushroom soup (undiluted, use low fat if you wish) |
4 tablespoons dry white wine (optional) |
2 tablespoons parsley, chopped |
1/2 teaspoon fresh dill weed |
Directions:
1. Heat oven to 350 degrees F.
2. Sprinkle the lemon juice on the sole and add salt& pepper, place filets in a baking dish.
3. Saute the zucchini, peppers& onions in the butter.
4. Simmer until the liquid has evaporated add soup, wine parsley& dill weed.
5. Bring to a boil.
6. Pour over the sole.
7. Bake 15-20 minutes or until the fish flakes.
8. DO NOT OVER COOK.
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