Dilly Sole

• 12 lb sole fillet (will be about 4)
• 1 tablespoon mayonnaise
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 12 slice whole wheat bread, toasted
• 1 clove garlic
• 2 teaspoons butter or 2 teaspoons margarine
• 2 tablespoons chopped fresh dill
• 1 teaspoon freshly grated lemon, zest of

1. Preheat oven to 450 F; spray an eight-inch baking dish with nonstick cooking spray and set aside.
2. With paper towel, pat fish dry.
3. Spread mayo on the broad half of each fillet and season with the salt and pepper.
4. Tear toast into pieces and place in a food processor; whirl toast until it is in crumbs.
5. With processor running, drop garlic clove down chute and let process until chopped.
6. Add butter, dill and lemon zest to processor and process until combined.
7. Sprinkle this crumb mixture evenly over the fillets where you spread the mayo, then fold the narrow end of the fillets over the crumb mixture to form a roll.
8. Place in prepared pan and bake in preheated oven for 10 minutes, or until the sole flakes when tested with a fork.
9. Serve with steamed rice, broccoli, and fresh lemon wedges.

fillet, mayonnaise, salt, ground black pepper, whole wheat bread, clove garlic, butter, dill, freshly grated lemon

Taken from www.food.com/recipe/dilly-sole-31126 (may not work)