Recipe by Lennie
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
Directions See How It's Made
- 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.