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Sole Fillets En Cocotte

Ingredients
  Fresh sole fillets 6 Small
  Butter 50 Milliliter (3 Tablespoon)
  Lemon juice 1 Tablespoon, freshly squeezed
  Brandy/Scotch 1 Teaspoon
  Fresh mushrooms 60 Milliliter, finely minced (1/4 Cup)
  Salt To Taste
  Pepper To Taste
  Parsley/Chives 1 , minced (To Garnish)
Directions

GETTING READY
1. Roll the fillets into tubes for individual portions.
2. Place them in microwaveable English egg cups or ramequins.

MAKING
3. In a microwaveable bowl, melt butter by running for 1 minute on High.
4. Add the lemon juice, curry, scotch or brandy and mushrooms and stir well.
5. Pour this on the egg cups or ramequins with the fish.
6. Cover the cups with plastic wrap and place them in a circle in the microwave.
7. Cook for 6 to 8 minutes at High, till the fish is tender.

SERVING
8. Serve garnished with watercress, or with minced parsley or chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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