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Dill Baked Sole

1 1/2 lbs. fresh or frozen Sole (or Turbot)
2 Tbsp. soft margarine
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. dill weed
Juice of 1 lemon

Thaw fish (if not using fresh fish) and cut into four portions. Place in baking dish. Dot with soft margarine and season with salt and pepper. Squeeze lemon juice over fish. Sprinkle with dill weed. Bake, uncovered, at 350 F for 20 minutes, or until fish flakes easily.

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