Baked Sole Pacifica
|Canned california cling peach slices in juice or extra light syrup||16 Ounce, undrained (1 Can)|
|Dried dill weed||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Onions||2 , peeled and cut into wedges|
|Julienned zucchini strips||4 Cup (64 tbs)|
|Red bell pepper strips||2 Cup (32 tbs)|
|Pepper seasoning||To Taste|
Drain peaches, reserving liquid.
Place fish on broiler pan.
Brush both sides of fillets with peach liquid and sprinkle with dill weed.
Broil 4 inches from heat source 10 minutes or until fish flakes easily with fork, turning halfway through cooking.
Heat oil in 10-inch skillet over medium-high heat until hot; add onions.
Cook and stir until crisp-tender.
Add zucchini; cook and stir 2 minutes.
Add red pepper strips and peach slices.
Cook until heated through.
Stir in herb pepper seasoning.