The Sole Of My Zucchini

1. Heat oven to 350 degrees F.

2. Sprinkle the lemon juice on the sole and add salt& pepper, place filets in a baking dish.

3. Saute the zucchini, peppers& onions in the butter.

4. Simmer until the liquid has evaporated add soup, wine parsley& dill weed.

5. Bring to a boil.

6. Pour over the sole.

7. Bake 15-20 minutes or until the fish flakes.

8. DO NOT OVER COOK.

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Nutrient	Quantity
Total fats	33.9026 g
Protein	100.7579 g
Carbohydrates	38.9028 g
Energy	869.083 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1655 g
Water	814.2341 g
Aspartic acid	0.5648 g
Calcium, Ca	632.3253 mg
Lutein + zeaxanthin	819.421 g
Fiber, total dietary	9.7602 g
Carotene, beta	662.3865 g
Niacin	6.8375 mg
Vitamin A, RAE	199.0092 g
Arginine	0.5186 g
Riboflavin	0.8278 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	0.9535 g
Sodium, Na	2278.8908 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0909 g
Total lipid (fat)	33.9026 g
Manganese, Mn	0.444 mg
Fructose	1.101 g
Proline	0.2034 g
Fatty acids, total saturated 16:0	1.1202 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.5026 g
Choline, total	304.9941 mg
Sugars, total	8.0381 g
Serine	0.2389 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.4744 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.9327 mg
Selenium, Se	76.6365 g
Ash	12.0825 g
Fatty acids, total saturated 18:1 undifferentiated	3.0622 g
Pantothenic acid	0.3971 mg
Phenylalanine	0.2414 g
Copper, Cu	1.4997 mg
Betaine	0.0772 mg
Thiamin	0.8225 mg
Retinol	136.0003 g
Methionine	0.1124 g
Iron, Fe	7.9834 mg
Carbohydrate, by difference	38.9028 g
Phosphorus, P	990.1261 mg
Folate, total	121.7913 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.2383 g
Cholesterol	241.5398 mg
Valine	0.2428 g
Fatty acids, total saturated 18:2 undifferentiated	3.383 g
Glycine	0.2659 g
Carotene, alpha	21.3225 g
Glucose (dextrose)	1.3711 g
Fatty acids, total saturated 14:0	0.0304 g
Zinc, Zn	5.7155 mg
Isoleucine	0.1846 g
Fatty acids, total saturated 12:0	0.0009 g
Fatty acids, total polyunsaturated	16.0907 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.318 g
Tocotrienol, alpha	0.016 mg
Vitamin A, IU	1715.1036 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	121.7913 g
Tryptophan	0.0871 g
Vitamin C, total ascorbic acid	110.3871 mg
Phytosterols	9.7325 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Tyrosine	0.1602 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	133.2598 g
Fatty acids, total saturated	4.6695 g
Histidine	0.121 g
Fatty acids, total monounsaturated	12.1601 g
Threonine	0.1843 g
Folate, food	121.7913 g
Cryptoxanthin, beta	18.2175 g
Vitamin E (alpha-tocopherol)	2.7512 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	133.4429 mg
Lysine	0.1964 g
Potassium, K	1898.987 mg
Cystine	0.0818 g
Fluoride, F	1.185 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	4 tablespoons	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Onion	0.25 cup	16	3.736	0.04
Zucchini	2	4.62	0.6842	0.088
Parsley	2 tablespoons	2.736	0.4811	0.06
red pepper	0.25 cup	15	3.3038	0.165
green pepper	0.25 cup	7.45	1.7284	0.0633
salt pepper	0	403.4676	0	2.2667
dill weed	0.5 teaspoon	0.0399	0.0065	0.001
sole fillet	1 lb	403.4676	0	2.2667
cream mushroom soup	1 can	330.9145	23.982	23.982