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Clam Stuffed Sole

  • ¼ cup chopped green onion
  • 1 garlic clove, minced 
  • 1 tsp olive oil 
  • 1-1/2 cup sliced fresh mushrooms
  • 1-6 ½ oz can chopped clams drained
  • 2 tbs chopped parsley
  • 1 tsp minced fresh basil or ½ tsp dried
  • ¼tsp salt
  • 1/8 tsp pepper
  • 1 sole fillets
  • 1 tbs lemon juice

Sauté onion and garlic in olive oil until tender. Add mushrooms; cook 2-3 minutes. Stir in clams, parsley, oregano, basil, salt, and pepper. 

Layer half the sole fillets in a baking dish and drizzle with lemon juice.

Cover each with clam and mushroom filling. Stack remaining fillets over top.

Bake covered at 350 degrees for 25 minutes. Garnish with fresh parsley and lemon. 

Any type of white fish can be used in place of sole. 

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