Baked Stuffed Lemon Sole

4 Tbs butter
3 Tbs olive oil
1 small onion, chopped
1 small zucchini, unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 lb sea scallops, chopped (optional)
1/2 lb small peeled and deveined shrimp (if using larger shrimp
coarsely chop)
1 1/2 tsp seaffod seasoning blend
1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of
crackers - recommended: Ritz)
Salt and freshly ground black pepper
8 thin lemon sole or other whitefish fillets (about 2 lbs total)
2 Tbs butter melted
Lemon Wedges

I made it without scallops and used stone wheat thins for the crackers and it was wonderful.

In a large skillet, heat the butter and oil. Add the onion, zucchini and mushrooms. Cook over medium-high heat, stirring often until the veg are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring until the seafood is just cooked through, 3-4 minutes. Remove from heat.
Add the cracker crumbs and season to taste with salt and pepper. Leftover stuffing can be frozen.
Preheat the oven to 400 degrees F.
Season the billets on both sides with salt and pepper. Arrange 4 of the fillets in a baking dish. Cover with stuffing, pressing it in to make an even layer and top with the remaining fillets. If some of the stuffing spills out into the dish that is fine. Brush the fish with melted butter. Bake until the fish is opaque in its thickest part and the stuffing is heated throug, 20-30 minutes. Garnish with lemon wedges for squeezing over the fish

Serving Size: Yields 4 seavings