2 lbs. sole
2/3 c. thinly sliced onion
1 1/2 c. sliced fresh mushrooms
1/3 c. chopped tomato
1/4 c. chopped green pepper
1/4 c. chopped parsley
3 tbsp. chopped pimiento
1/2 c. dry white wine
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper
Lemon wedges

Preheat oven to 350 degrees.

Arrange onion slices in the bottom of a greased baking dish and place fish on top. Combine remaining vegetables and spread over fish.

Combine wine, lemon juice and seasoning and pour over all. Cover and bake 25 to 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. Yield: 8 servings. Approximately 200 calories.