Servings: 6
Prep Time: 20 min
Cook Time: 20 min
3 pounds; fillet of sole or halibut
1 small onion, thinly sliced
1 medium tomato, thinly sliced
Stuffing
1/4 cup; butter or margarine
1/4 cup; chopped dill pickle
1/4 cup; chopped onion
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1 egg, beaten
2/3 cup; dry white wine
Preheat the oven to 350°F. Liberally grease a baking dish and set aside.
To make the stuffing, place the butter or margarine in a large skillet, and melt over medium heat. Add the pickle and onion and sauté for 5 minutes, or just until the onion is soft.
In a medium-sized bowl, combine all of the stuffing ingredients, including the pickle and onion mixture, adding just enough wine to moisten the mixture to the desired consistency.
Rinse the fish fillets and pat them dry. Place half of the fish fillets in the prepared dish, and spread the stuffing over them. Top with the remaining fish. Arrange the onion and tomato slices over the fish, and sprinkle with the salt, pepper, and basil. The stack will measure about 2 inches high.
Cover the fish and bake for 15 minutes. Uncover and bake for 5 additional minutes, or until the fish flakes easily when tested with a fork.
Salt to taste. Freshly ground black pepper to taste. Chopped fresh basil to taste.