Baked Sole Pacifica Recipe
Ingredients
| Peach juice | 1 Can (10oz), undrained | |
| 4 sole fillets | ||
| 1/2 teaspoon dried dill weed | ||
| Olive oil | 1 Tablespoon | |
| 2 onions, peeled and cut into wedges | ||
| Zucchini | 4 Cup (16 tbs), julienned | |
| Red bell pepper | 2 Cup (16 tbs) | |
| 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.
Chef
