Prep 10 mins
Cook 10 mins
My DH developed an allergy to white fish many years ago, but this was a dish we both loved; I served it often in the early 80s. It doubles easily if you want to feed more people.
- 1⁄2 lb sole fillet (will be about 4)
- 1 tablespoon mayonnaise
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 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
- Preheat oven to 450 F; spray an eight-inch baking dish with nonstick cooking spray and set aside.
- With paper towel, pat fish dry.
- Spread mayo on the broad half of each fillet and season with the salt and pepper.
- Tear toast into pieces and place in a food processor; whirl toast until it is in crumbs.
- With processor running, drop garlic clove down chute and let process until chopped.
- Add butter, dill and lemon zest to processor and process until combined.
- 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.
- Place in prepared pan and bake in preheated oven for 10 minutes, or until the sole flakes when tested with a fork.
- Serve with steamed rice, broccoli, and fresh lemon wedges.
I liked the presentation of this dish; however, none of us liked the fish.
Made it with flounder and it was amazing!
My husband & I loved this! The dill really compliments to sole. I didnâ€™t have a fresh lemon so I used a tsp of bottled lemon juice. I also used a handful of store bought bread crumbs. I put all the ingredients in small bowl and stuck it in the microwave for about 15 seconds to soften the butter. It mixed up really well this way. Thanks so much for sharing â€“ we will definitely have this again!