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Veggie-Topped Fillets

These easy-to-prepare sole fillets are baked in a mild tomato-flavored sauce. Joan Shirley of Trego, Montana sent the recipe.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 sole or walleye fillets (6 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1-1/2 cups V8 juice
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • Hot cooked rice, optional


  • Place fillets in a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with 1/2 teaspoon salt and pepper. In a saucepan, combine the V8 juice, celery, onion, green pepper, lemon juice, sugar and remaining salt; bring to a boil. Cook over medium-low heat for 5-6 minutes or until vegetables are tender. Pour over fish; dot with butter.
  • Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with rice if desired.
Nutrition Facts
1 each: 199 calories, 5g fat (2g saturated fat), 88mg cholesterol, 779mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fat.

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