Vegetable Stuffed Sole

A healthy and elegant summer meal. From the Kitchenaid cookbook

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1⁄2 cup  fresh breadcrumb
• 1⁄4 medium  red pepper, chopped
• 1  carrot, shredded
• 1⁄2 stalk celery, chopped
• 2  tablespoons  chopped parsley or 2  tablespoons cilantro
• 1⁄4 teaspoon cayenne
• 1⁄8 teaspoon paprika
• 1⁄4 teaspoon salt
• 1  tablespoon lemon juice
• 8  sole fillets
• 1⁄4 cup dry white wine
• 4  lemon slices

Directions

1. Combine all ingredients except fish, wine, and lemon slices.
2. Place 4 fillets in a greased baking dish and spread 1/4 c.
3. filling on each fillet.
4. Place remaining fillets over filling.
5. Pour wine over fillets.
6. Cover and bake at 375 for 20 minutes.
7. Uncover, place lemon slices over each fillet.
8. Bake 5 more minutes.