1/3 c. butter
1 1/2 tsp. garlic powder
1 1/2 tsp. basil leaves
2 tbsp. chopped green onions
6 (5 oz.) fresh sole fillets, each cut in half
1 lg. ripe tomato, cut into 6 slices
12 (3 x 1 1/2 x 1/4) slices Monterey Jack cheese
2 tbsp. grated Parmesan cheese

Heat oven to 350 degrees. In a 13x9 inch baking pan melt butter. Stir in garlic powder, basil and green onions. Dip both sides of sole fillet halves into melted seasoned butter. Set 6 sole fillet halves aside.

Place remaining 6 sole fillet halves in same baking pan; layer each with 1 tomato slice and 2 cheese slices. Top each with a remaining sole half. Sprinkle with Parmesan cheese. Bake for 25-35 minutes or until fish flakes with a fork. To serve, spoon remaining butter in bottom of pan over sole fillets.