Saucy Seasoned Sole
|Fresh bread cubes||2 Cup (32 tbs) (1/4 Inch Cubes)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Sole fillet/Turbot fillet||1⁄2 Pound|
|Minced onion||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|For cheese sauce|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Shredded old cheddar cheese||1⁄2 Cup (8 tbs)|
|Canned chopped tomatoes||1⁄2 Cup (8 tbs), drained|
|Dried oregano||1⁄4 Teaspoon|
CHEESE SAUCE: In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 3 minutes.
Gradually whisk in milk until smooth; cook, whisking, for 5 to 7 minutes or until thickened.
Reduce heat and simmer for 1 minute.
Stir in Cheddar cheese, tomatoes, oregano, salt and pepper.
Spread bread cubes on baking sheet; bake in 350°F (180°C) oven for 10 to 12 minutes or until dry but not browned.
In skillet, melt butter over medium heat; cook mushrooms, celery and garlic for 5 minutes or until softened.
Stir in 1/4 cup (50 mL) of the sauce; stir in bread cubes.
Season with salt and pepper to taste.
Divide bread mixture among fish fillets, spreading almost to edges; roll up jelly roll-style, fastening with toothpicks if necessary.
Arrange rolls in single layer in shallow greased baking dish.
Add onion and parsley to remaining sauce; pour over rolls.
Bake in 350°F (180°C) oven for 30 minutes or until fish flakes easily when tested with fork.