Ingredients:
1 lb sole fillets
1 tablespoon lemon juice
salt & pepper
2 medium zucchini, sliced 1/4 inch slices
1/4 cup chopped sweet green peppers
1/4 cup chopped red peppers
1/4 cup onions, 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:
Heat oven to 350 degrees F.
Sprinkle the lemon juice on the sole and add salt& pepper, place filets in a baking dish.
Saute the zucchini, peppers& onions in the butter.
Simmer until the liquid has evaporated add soup, wine parsley& dill weed.
Bring to a boil.
Pour over the sole.
Bake 15-20 minutes or until the fish flakes.
DO NOT OVER COOK.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.