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Tomato-Topped Sole Recipe

Photo by: Taste of Home

This dish is so simple to prepare, you won't believe it. My family adores it. You can substitute flounder if you wish, but we prefer the delicate taste of sole.

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1 Servings
Prep/Total Time: 25 min.

Ingredients

1 small onion, thinly sliced
1 tablespoon Crisco® Pure Olive Oil
1 sole or catfish fillet (about 5 ounces)
1/8 teaspoon salt
Dash pepper
1 plum tomato, sliced
2 tablespoons butter, melted
1/8 teaspoon garlic salt
2 tablespoons minced fresh parsley

Directions

In a small skillet, saute onion in oil until tender. Transfer to a greased 1-qt. baking dish. Place fillet over onions. Sprinkle with salt and pepper. Top with tomato slices. Combine butter and garlic powder; pour over tomato. Sprinkle with parsley.
Bake, uncovered, at 350° for 14-18 minutes or until fish flakes easily with a fork. Yield: 1 serving.

Nutrition Facts: 1 serving (1 each) equals 492 calories, 38 g fat (16 g saturated fat), 129 mg cholesterol, 880 mg sodium, 10 g carbohydrate, 2 g fiber, 29 g protein.

Tomato-Topped Sole published in Cooking for One or Two Cookbook , p216

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