Source: dLife

Fillet of sole stuffed with mushrooms, breadcrumbs, and mozzarella, baked in lemon juice, wine, and butter.

Servings

1 tsp margarine
0.5 cup fresh mushroom slices , chopped
0.33 cup fresh chopped onion
1 tsp crushed garlic
2 tbsp bread crumbs
2 tbsp fresh dill weed (or 1/2 tsp dried)
1 tbsp cold water
1 lb sole fillet , cut into 4 serving size pieces
4 oz shredded mozzarella cheese
1 cup fresh lemon juice
2 tbsp white wine
2 tbsp chopped parsley

1 Preheat oven to 425 degrees F.
2 Spray a baking dish with nonstick cooking spray.
3 To make the stuffing, melt the margarine in a small nonstick pan, and cook the mushrooms, onions, and garlic for 5 minutes; stir in crumbs, dill, and water, mix well.
4 Evenly place stuffing on top of each fish fillet, sprinkle with mozzarella cheese, and roll up securing in place with a toothpick. Arrange on baking dish in a single layer.
5 In a small bowl, mix melted margarine, lemon juice, and wine, pour over fish. Bake until fish flakes easily with a fork, about 10 minutes. Top with parsley and serve.

Be very careful when working with sole as it is a very delicate fish that breaks easily.