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Mushroom-Baked Sole

the.instructor's picture
  Onion 1 Medium, finely chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1 Cup (16 tbs) (About 4 Large)
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  Sole fillets 1 1⁄2 Pound (8 Fillets)
  Dry white wine 1⁄4 Cup (4 tbs)
  Half and half 1⁄2 Cup (8 tbs) (Light Cream)
  Flour 1 Tablespoon
  Paprika To Taste, chopped
  Chopped parsley 1 Teaspoon, chopped
  Salt To Taste
  Pepper To Taste

Saute onion, parsley, and mushrooms in 3 tablespoons of the butter for about 10 minutes, until onions are soft, stirring occasionally.
Place half the sole fillets, flat, in a greased baking dish (about 9 by 13 inches); sprinkle lightly with salt and pepper.
Spread sauteed mixture evenly over sole; top with remaining fillets, and sprinkle with salt and pepper.
Pour on wine; dot with remaining 1 tablespoon butter.
Bake uncovered in a 350° oven for 15 minutes.
Remove from oven.
Drain off pan liquid; reserve.
Gradually stir half-and-half into flour in a small pan; blend in fish liquid.
Cook, stirring constantly, until thickened.
Pour over fish.
Bake for 5 minutes longer, until fish flakes easily with a fork.

Recipe Summary

Side Dish

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