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STUFFED SOLE 
1/2 c. butter
1 1/2 tsp. garlic powder
1 1/2 tsp. basil
1 tsp. onion powder
1/2 tsp. salt
2 lbs. sole fillets (12 equal size pieces)
1 lg. tomato, cut into 6 slices
6 (1 oz.) slices Monterey Jack cheese
2 tbsp. grated Parmesan

Preheat oven to 350 degrees. In a 3 quart baking dish, melt butter in preheated oven. Add garlic and onion powders, basil, and salt. Stir to blend. Dip both sides of sole fillets into seasoned butter, set aside 6 fillets and place other 6 fillets into the 3 quart baking dish. Layer each of these with 1 slice of tomato, 1 slice of cheese and top with the remaining fillets previously set aside. Sprinkle fillets with Parmesan cheese. Bake for 25 to 30 minutes or until fish flakes with fork. When serving spoon herbed butter in baking dish over fillets.
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