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Sole Fillets Stuffed With Cheese

1/3 cup butter
1 1/2 tsp. garlic powder
1 1/2 tsp. basil leaves
2 Tbsp. chopped green onions
6 (5 oz.) fresh Sole Fillets, each cut in half
1 large ripe tomato, cut into 6 slices
12 (3 x 1 1/2 x 1/4) slices Monterey Jack cheese
2 Tbsp. grated Parmesan cheese


Heat oven to 350 F. In a 13 x 9 inch baking pan melt butter. Stir in garlic powder, basil and green onions. Dip both sides of Sole fillet halves into melted seasoned butter. Set 6 Sole fillet halves aside.


Place remaining 6 Sole fillet halves in same baking pan; layer each with 1 tomato slice and 2 cheese slices. Top each with a remaining Sole half. Sprinkle with Parmesan cheese. Bake for 25-35 minutes or until fish flakes with a fork. To serve, spoon remaining butter in bottom of pan over Sole Fillets.





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