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Lemon and Herb Sole

1 small lemon
4 Tbsp. butter
1 Tbsp. chopped parsley
3/4 tsp. salt
1/8 tsp. pepper
2 green onions, chopped
4 Sole Fillets, about 6 oz. each
1 Salmon Fillet, 8 oz.

Preheat oven to 400 F. Prepare herbs and butter. Cut one 8 ounce skinless Salmon fillet horizontally in half; cut and half lengthwise to make 4 strips. Cut each Sole fillet lengthwise to make 8 pieces. Place smaller piece of Sole on each Salmon strip; roll Sole and Salmon together to make 4 pinwheels.

Wrap 1 or remaining pieces of Sole around each pinwheel and secure with toothpicks. Place pinwheels in greased baking dish; top with half herb and butter. Place remaining herb and butter mixture in baking pan. Bake 20 minutes.

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