Fillets of Sole Provençale with Tomatoes, Onions and Cheese

Fillets of Sole Provencale with Tomatoes, Onions and Cheese

2 pounds fillets of sole. Sprinkle generously with pepper, garlic powder and paprika 1 can stewed tomatoes, drained and chopped, reserving juice for another use (1 lb.) 1/2 cup hopped green onions 4 T. chopped parsley 4 T. grated Parmesan cheese 8 thin lemon slices

In a 12 x 16 inch roasting pan, lay fillets in 1 layer. Now, scatter the tomatoes, green onions, parsley and cheese evenly over the fish. Lay lemon slices evenly over all. Bake in a 350 oven for 15 to 20 minutes or until fish flakes easily with a fork. Do not overbake. Serve with the tomato-onion mixture spooned over the top. Serves 6 generously. Note: A nice accompaniment is brown rice with mushrooms and carrots. Source: With Love from Darling's Kitchen

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