Serves: 6
Total Calories: 98

3 pounds sole filets or halibut
1 small onion thinly sliced
1 medium tomato thinly sliced
salt to taste
freshly ground black pepper to taste
chopped fresh basil to taste
STUFFING
1/4 cup butter or margarine
1/4 cup chopped dill pickle
1/4 cup chopped onion
3 cups cornbread stuffing mix
1 egg beaten
2/3 cup dry white wine

1. Preheat the oven to 350°F. Liberally grease a baking dish and set aside.

2. To make the stuffing, place the butter or margarine in a large skillet, and melt over medium heat. Add the pickle and onion and sauté for 5 minutes, or just until the onion is soft.

3. In a medium-sized bowl, combine all of the stuffing ingredients, including the pickle and onion mixture, adding just enough wine to moisten the mixture to the desired consistency.

4. Rinse the fish fillets and pat them dry. Place half of the fish fillets in the prepared dish, and spread the stuffing over them. Top with the remaining fish. Arrange the onion and tomato slices over the fish, and sprinkle with the salt, pepper, and basil. The stack will measure about 2 inches high.

5. Cover the fish and bake for 15 minutes. Uncover and bake for 5 additional minutes, or until the fish flakes easily when tested with a fork.

Nutritional Facts:

Serves: 6
Total Calories: 98
Calories from Fat: 71

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Seafood
Oyster and Herb Stuffing
Shrimp and Crab Stuffing
Parmesan and White Wine Stuffed Sea Bass
Caper and Herb Stuffed Trout
Scandinavian Stuffed Sole
Snapper Teriyaki with Asian Stuffing
Poached Salmon with Dill Mustard Sauce and Dill Stuffing
Italian Halibut Steaks with Scampi Stuffing
Lobster Stuffing Pie
Fillet Of Sole-White Wine Roll-Ups