Rinse fish, pat dry with paper towel.
Tear off four (18 X 12-inch) pieces of heavy duty foil. Place 1 fish fillet on each piece of foil, tucking under thin edges. Top each with some mushrooms and pea pods. Lightly sprinkle each with chives. Bring up 2 opposite sides of foil and seal with a double fold. Fold remaining ends to completely enclose, leaving space for steam to expand. Grill foil packets for 4 to 6 minutes or until fish flakes easily with a fork. (May be done in oven at 350 degrees F)
Open foil packets. Transfer fish and vegetables to serving plates. Top each with a 1/4 inch thick slice of butter mixture.
By Raymonde G. from North Bay, Ontario
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Pat fillets dry. Spread mayonnaise over broad half of each fillets. Season with salt and pepper. In food processor, process toast into crumbs. Add dill, butter, garlic, and lemon rind; process until garlic is finely minced. Sprinkle over seasoned half of fillets.
Cook potatoes in 1 inch boiling, salted water in covered saucepan for 20-25 minutes or until tender but not crumbly. Drain and peel; cut into 1/8 inch slices. Arrange sole in single layer in shallow baking dish.
A scant amount of oil and part-skim mozzarella cheese give this lower fat dish a Mediterranean flavor.