| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sole fillet |
| 1/8 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Lemon juice |
| 1/4 | ts | Dried dillweed |
| 4 | sl | Bacon; cooked, drained, and crumbled |
| 1/2 | c | Chopped scallions or green onions |
| 1/2 | c | Peeled; seeded and finely chopped tomato |
INSTRUCTIONS
1. Preheat broiler. Lightly grease the broiler rack. 2. Arrange the sole fillets onthe prepared broiler rack, tucking under any thin portions of fish. This makes the fillets about the same thickness so they cook evenly. Sprinkle the fillets with the salt and pepper. 3. In a small bowl, combine the lemon juice and dillweed. Brush the lemon juice mixture evenly over the fillets. 4. In another small bowl, combine the bacon with the scallions or green onions and tomato; spoon the bacon mixture over the fillets. 5. Broil the fillets 4 to 5 inches from the heat for 3 to 5 minutes or until the fish flakes easily when tested with a fork. Recipe by: Better Homes & Garden-America's Best Loved Community Recipe Posted to MC-Recipe Digest V1 #840 by [email protected] on Oct 12, 1997
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