Title: Sole Zucchini Casserole
Categories: Casseroles, Seafood
Yield: 1 Casserole
1 lb Sole fillets
1 tb Lemon juice
1/2 ts Salt
1 c Zucchini; sliced
1/2 c Green pepper; chopped
1/4 c Onion; chopped
1 tb Butter
10 3/4 oz Can cream of mushroom soup
2 1/4 oz Can sliced ripe olives
2 tb Dry white wine
1 tb Parsley; chopped
1 tb Pimento; chopped
1/2 ts Dill
Sprinkle fish with lemon juice & salt. Roll up each fillet, then cut
in halves. Place rolls in shallow 1-1/2 qt baking dish.
Saute zucchini, green pepper & onion lightly in butter, cooking until
dry. Stir in undiluted soup, olives, wine, parsley, pimento & dill.
Heat together just to boiling, then pour over fish rolls.
Bake in 350 F oven for 15 to 20 minutes or until fish flakes easily.
Note: Even fish haters can enjoy this one.
Recipe by Oregon State University Extension Service, 1979
