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Sole Fillets With Dill


  • 4 sole fillets about 1/2 lb. each
  • 1 Tbsp. mayonnaise
  • 1/4 tsp. salt
  • Pinch of black pepper
  • Half slice of toasted whole wheat bread
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  • 2 Tbsp. chopped fresh dill
  • 2 tsp. butter
  • 1 garlic clove
  • 1 tsp. coarsely grated lemon rind
  • 2 lemon wedges


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. Fold narrow end of fillets over crumb mixture to form roll. Arrange in greased shallow 8 -inch ovenproof dish.

Bake at 450 degrees F for 10 minutes or until fish flakes easily when tested with fork. Garnish with lemon wedges.

By Raymonde from North Bay, Ontario

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