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Lemon Sole With Dill Sauce

2 lbs. Sole
2/3 cup thinly sliced onion
1 1/2 cups sliced fresh mushrooms
1/3 cup chopped tomato
1/4 cup chopped green pepper
1/4 cup chopped parsley
3 Tbsp. chopped pimiento
1/2 cup dry white wine
2 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper
Lemon wedges


Preheat oven to 350 F.


Arrange onion slices in the bottom of a greased baking dish and place fish on top. Combine remaining vegetables and spread over fish.

Combine wine, lemon juice and seasoning and pour over all. Cover and bake 25 to 30 minutes, or until fish flakes easily when tested with a fork. Serve with lemon wedges.


Yield: 8 servings





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