The Sole of my Zucchini

READY IN: 25mins
Recipe by Bergy

This is so easy & quick to make. If you are not worried about calories add buttered crumbs with parmesan to the top. I have added capers to the sauce too.

Top Review by Shae Lin

I made this using Cream of Celery soup instead of mushroom because that is what I had on hand. We liked it a whole lot. Had this with steamed green beans and new potatoes. thanks Bergy!!!!!

Ingredients Nutrition

  • 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.

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