The Sole of my Zucchini

• 1 lb sole fillet
• 1 tablespoon lemon juice
• salt & pepper
• 2 medium zucchini, sliced 1/4 inch slices
• 14 cup chopped sweet green pepper
• 14 cup chopped red pepper
• 14 cup onion, chopped
• 1 tablespoon butter (or spray your pan with veggie oil)
• 1 can cream of mushroom soup (undiluted, use low fat if you wish)
• 4 tablespoons dry white wine (optional)
• 2 tablespoons parsley, chopped
• 12 teaspoon fresh dill weed

1. Heat oven to 350 degrees F.
2. Sprinkle the lemon juice on the sole and add salt& pepper, place filets in a baking dish.
3. Saute the zucchini, peppers& onions in the butter.
4. Simmer until the liquid has evaporated add soup, wine parsley& dill weed.
5. Bring to a boil.
6. Pour over the sole.
7. Bake 15-20 minutes or until the fish flakes.
8. DO NOT OVER COOK.

fillet, lemon juice, salt, zucchini, sweet green pepper, red pepper, onion, butter, cream of mushroom soup, white wine, parsley, dill

Taken from www.food.com/recipe/the-sole-of-my-zucchini-34018 (may not work)