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Fillet of Sole Provencal

1/2 to 3/4 lb. Sole Fillets
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 small tomato, thin sliced
1 small onion, thin sliced
1/4 tsp. dried basil
Salt and pepper

Place Fillets in lightly greased 9x13x2 inch baking dish. Combine juice and oil, sprinkle over fish. Top with tomato and onion. Sprinkle with basil, salt and pepper. Bake uncovered at 350 F for 10-14 minutes.

2-3 servings

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