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Blue Cheese Crusted Sole

Seafood alternatives: Rockfish, Snapper, Flounder, Salmon

To help keep this a quick recipe, try to choose fillets that aren't over 1 inch thick, or be prepared to add a couple of minutes to the baking time.

Ingredients:

• 1 large zucchini, halved and thinly sliced
• 3/4 pound sole fillet, cut in 2 even pieces
• Salt and freshly ground black pepper
• 1/4 cup crumbled blue cheese
• 2 Tbsp. chopped hazelnuts or almonds
• 1/2 tsp. dried thyme leaves
• 2 Tbsp. white wine or water

Cooking Instructions:

Preheat the over to 425° F.

Scatter the sliced zucchini in a shallow baking dish and set the fish pieces on top. Season the fish lightly with salt and pepper. In a small bowl combine the blue cheese, hazelnuts and thyme and stir to mix well. Sprinkle the cheese mixture over the fish. Add the wine to the bottom of the dish. Bake the fish until the topping is lightly browned and the fish is just opaque through, 8 to 10 minutes. Transfer the fish to individual plates, spoon the zucchini alongside and serve.

Servings Per Recipe: 4