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Baked Sole Pacifica

1 16 oz. can canned sliced peaches in juice
1 pound sole fillet
1/2 teaspoon dill weed
2 onion -- cut in wedges
1 tablespoon olive oil
4 cups zucchini -- julienned
2 cups red bell pepper -- strips
1/2 teaspoon herb pepper seasoning
lemon -- cut in wedges


Drain peaches, reserving all liquid. Place fish on broiler pan. Brush both sides of fillets with peach liquid and sprinkle with dill weed. Broil 10 minutes, 4 inches from heat, or until fish flakes easily with fork. Turn halfway through cooking. In 10-inch skillet saute onions in olive oil until tender-crisp. Stir in zucchini and saute 2 minutes. Add red peppers and peach slices. Cook until heated through. Stir in herb pepper seasoning. To serve, place vegetable-peach mixture onto serving plate and top with fish. Serve with lemon wedges.


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