Lemony Stuffed Fillet of Sole

By bakers_delight85

Ingredients

• 2 cups fresh whole-wheat breadcrumbs (pulse 3 slices of day old bread in food processor until fine crumbs form)
• 2 tsp. vegetable oil
• 1/3 cup chopped celery
• 2 Tbsp. chopped onion
• 2 Tbsp. chopped fresh dill
• 1 Tbsp. chopped fresh parsley
• 1 tsp. fresh lemon juice
• 1 tsp. grated lemon zest
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. sole fillets
• 1/4 cup dry white wine

Preparation

Step 1

Preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and bake for 6 to 8 minutes, stirring occasionally, or until crisp. Transfer to a bowl and set aside.
In a small nonstick skillet, heat oil over medium heat. Add celery and onion and sauté for 3 to 5 minutes, or until softened. Add to the breadcrumbs, along with 1 Tbsp. dill, parsley, lemon juice, lemon zest, salt and pepper. Mix well.
Arrange half of the sole fillets in a single layer in an ungreased 8-by-8-inch baking dish. Sprinkle the breadcrumb mixture evenly over the fillets and place the remaining fillets over top. Pour wine over the fillets and cover the dish with foil. Bake for 15 to 20 minutes, or until the fish flesh is opaque. Garnish with the remaining 1 Tbsp. dill.