Shelly's Recipe

STUFFED SOLE FILLETS

Category: Fish and Seafood

1 medium onion, sliced, separated into rings
4 (6 oz) skinless sole or flounder fillets
1 cup shredded zucchini
1/2 cup soft whole wheat bread crumbs
1/2 tsp salt, garlic and herb seasoning blend
1/4 tsp seasoned pepper
4 medium carrots, cut in julienne strips
2 cups cauliflowerets
4 tsp olive oil

Preheat oven to 400. Tear off 4 (12x18 inch) sheets of heavy foil. Center 1/4th of onion slices on lower half of each foil sheet; top with fish fillet.

In a small bowl, combine zucchini, bread crumbs and seasonings. Place 1/4th mixture on bottom half of each fillet. Fold remaining half of fillet over stuffing. Place 1/4th of carrots and cauliflower around each fillet. Sprinkle with seasoning blend.

Fold upper half of foil over food, meeting bottom edges of foil. Allow space for heat circulation and expansion, seal edges together making a tight 1/2 inch fold. Fold again. Repeat to seal each side. Place foil packets on a cookie sheet. Bake for 20 minutes. Using pot holder, transfer packets to dinner planes. To serve, cut an inchX inch in top of each packet. Fold foil back and serve.