Turtle Creek Sole

2 pounds sole fillets
1/2 cup finely chopped onion
1/4 cup butter, melted
3/4 cup sour cream
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon dried whole dillweed
Salt and pepper, to taste

Place fillets in a 13 x 9-inch baking dish; set aside.

Saut onion in butter in small skillet until tender Remove from heat, and stir in sour cream and remaining ingredients. Pour sauce over fillets. Bake, uncovered, at 350 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve immediately.

Yields 6 to 8 servings.