Baked Sole Pacifica Recipe
Ingredients
1 can (16 ounces) California cling peach slices in juice or extra light syrup, undrained
4 sole fillets
1/2 teaspoon dried dill weed
1 tablespoon olive oil
2 onions, peeled and cut into wedges
4 cups julienned zucchini strips
2 cups red bell pepper strips
1/2 teaspoon herb pepper seasoning
Lemon wedges
Directions
Preheat broiler.
Drain peaches, reserving liquid.
Place fish on broiler pan.
Brush both sides of fillets with peach liquid and sprinkle with dill weed.
Broil 4 inches from heat source 10 minutes or until fish flakes easily with fork, turning halfway through cooking.
Heat oil in 10-inch skillet over medium-high heat until hot; add onions.
Cook and stir until crisp-tender.
Add zucchini; cook and stir 2 minutes.
Add red pepper strips and peach slices.
Cook until heated through.
Stir in herb pepper seasoning.
Drain peaches, reserving liquid.
Place fish on broiler pan.
Brush both sides of fillets with peach liquid and sprinkle with dill weed.
Broil 4 inches from heat source 10 minutes or until fish flakes easily with fork, turning halfway through cooking.
Heat oil in 10-inch skillet over medium-high heat until hot; add onions.
Cook and stir until crisp-tender.
Add zucchini; cook and stir 2 minutes.
Add red pepper strips and peach slices.
Cook until heated through.
Stir in herb pepper seasoning.
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