Title: Vegetable Fish Filets
Categories: Vegetable Seafood
Yield: 2 Servings
| 1 | lb | Sole or cod filets |
| 1 | c | Sliced onion |
| 1 | c | Green pepper slices |
| 3 | tb | Dry sherry (optional) |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Parmesian cheese |
| 1 | tb | Oil |
| 3 | c | Sliced zucchini |
| 3/4 | c | Chopped tomatoes |
| 1 | tb | Lemon juice |
| 1/2 | ts | Basil |
| 2 | x | Drops hot pepper sauce |
Place filets in a layer in oiled 9-inch square baking pan, saute onion,
zuchini and green pepper in oil until crisp-tender; spoon over filets. Top
with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper
sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove
fish and vegetables to heated platter; sprinkle with parmesian cheese. if
desired, serve pan juices over bulgar or rice.