Sole fillets are dipped in a mixture of melted butter and lemon juice, dredged in dill-seasoned bread crumbs and baked until crispy on the outside, tender and flaky on the inside.

Sole Fish Fillets

2 tablespoons butter, melted
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dillweed
2 cups dry bread crumbs, crushed
2 pounds sole filets

Tartar sauce for accompaniment
Lemon for accompaniment

1. Preheat oven to 375°F (190°C).
2. In small bowl, combine melted butter and lemon juice.
3. In shallow pie plate, combine salt, pepper, dillweed, and crushed dry bread crumbs. Cut sole filets into serving portions. Dip into melted butter; coat with seasoned bread crumb mixture.
4. Arrange fillets in 9-inch baking dish sprayed with vegetable cooking spray.
5. Bake uncovered until the fish flakes, about 20 minutes. Serve with tartar sauce and lemon.

Makes 5 servings.