Lemon Sole Blanketed In Mushrooms
|Sole fillets||20 Ounce (Four 5 Ounce Fillets)|
|Mushrooms||12 Ounce, thinly sliced (About 3 3/4 Cups)|
|Dry white wine/Water||2 Tablespoon|
|Evaporated milk||12 Ounce (1 Can)|
|Low sodium tomato paste||2 Tablespoon|
|Green onion with tops||1⁄2 Cup (8 tbs), thinly sliced|
|Pepper||1⁄4 Teaspoon (Black Or White)|
1 Preheat the oven to 350°F. Lightly grease a 9" x 9" x 2" baking pan. Arrange the fish fillets in the baking pan, skinned side down, and set aside.
2 In a 10-inch nonstick skillet, heat the butter over moderate heat until bubbling. Add the mushrooms and saute for 1 minute. Stir in the wine and cook, covered, for 3 minutes or until the mushrooms are almost tender. Blend in the flour and cook, stirring, for 1 minute. Slowly add the milk and cook, stirring constantly, for about 5 minutes or until thickened and smooth.
3 Remove the skillet from the heat and stir in the tomato paste, green onions, and pepper. Spoon the mushrooms and sauce over the fish fillets and bake, uncovered, for 6 minutes or until the fish flakes easily when tested with a fork. Transfer the fish to warm dinner plates and spoon some sauce over each fillet.