INGREDIENTS

  • 1prepared 10-inch pie shell
  • 1 lb pacific sole fillets
  • 1/4 cup pimento stuffed olives, sliced
  • 1/2 cup sweet red peppers, chopped
  • 1/4 cup green onions , chopped
  • 4 large eggs
  • 1/4 cup light cream
  • 3/4 cup ricotta cheese
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • parmesan cheese

DIRECTIONS

  1. Cut sole fillets in half lengthwise, then cut across into pieces about 1 ½ inch long.
  2. In bottom of pie shell, layer olives, red pepper, and green onion in order given.
  3. Spread sole evenly over all.
  4. In a bowl or blender, combine eggs, cream, cheese, and seasonings and blend well.
  5. Pour mixture over sole to 1/8 inch from top edge of crust.
  6. Sprinkle generously with parmesan cheese if desired.
  7. Bake in preheated oven 350F 35 to 40 minutes or until a thin knife inserted in custard comes out clean.
  8. Chill in refrigerator.
  9. Before serving dust with paprika if desired.