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This light tasting dish will serve six.
4 tablespoons butter, softened
1 teaspoon dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, optional
1/4 teaspoon white pepper
2 pounds sole fillets
Fresh dill and lemon wedges, optional
In a bowl, mix butter, dill, onion powder, garlic powder, salt if desired and white pepper.
Transfer to a skillet; heat on medium until melted.
Add the sole and saute for several minutes on each side or until it flakes easily with a fork.
Garnish with dill and lemon if desired.
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Ray Lokar |