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• Total Time 40 min
• Yield 4 Servings
• Level Easy

With the delicate flavors of sole stuffed with breadcrumbs, celery and onions and fortified by the tang of lemon, this recipe is a wonderful palate pleaser.
 

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Ingredients

• 2 teaspoons canola oil
• 1/3 cup chopped celery
• 2 tablespoons chopped onion
• 2 cups fresh whole wheat breadcrumbs
• 2 tablespoons fresh dill, chopped and divided
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1 pound pacific sole fillet
• 1/4 cup dry white wine

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Directions

1. 1. Preheat oven to 350 degrees F.
2. 2. Heat oil in a small nonstick skillet over medium heat, add celery and onion and sauté until softened, 3 to 5 minutes.
3. 3. Add to the breadcrumbs along with 1 tablespoon dill, parsley, lemon zest, lemon juice, salt and pepper. Mix well.
4. 4. Arrange half of the sole fillets in a single layer in an ungreased 8 x 8 inch baking dish. Sprinkle the breadcrumb mixture evenly over the fillets and place the remaining fillets over the top.
5. 5. Pour wine over the fillets and cover the dish with foil. Bake until the fish flesh is opaque, 15 to 20 minutes.
6. 6. Garnish with the remaining dill and serve.