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Baked Fillets Supreme On Parmesan Spaghetti

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Ingredients
  Sole fillets 12 Pound (Six 2 Pound Pieces)
  Tomato 1 Medium, cut into 6 slices
  Swiss cheese slice 6
  Swiss cheese slices 6
  Butter 2 Tablespoon
  Canned sliced mushrooms 4 1⁄2 Ounce, drained, reserve liquid (1 Can)
  Mushrooms 4 1⁄2 Ounce, sliced (1 Can)
  Onions 2 , sliced
  All purpose flour 1 1⁄2 Tablespoon
  Parsley 1⁄4 Cup (4 tbs), snipped
  Chervil 1⁄4 Teaspoon
  Light cream 1 Cup (16 tbs)
  Sherry 6 Tablespoon
For parmesan spaghetti
  Spaghetti 8 Ounce (1 Package)
  Olive oil 3 Tablespoon
  Spaghetti 8 Ounce, cooked and drained (1/2 Package, Catelli)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Walnuts 1⁄4 Cup (4 tbs), chopped
  Oregano 1⁄4 Teaspoon
  Chopped walnuts 1⁄4 Cup (4 tbs)
  Pepper 1 Dash
  Salt 1⁄2 Teaspoon
Directions

GETTING READY
1) Add enough water to the reserved mushroom liquid to make 1/2 cup.
2) Sprinkle fillets on both the sides with salt, pepper and dried parsley.
3) Roll up each fillet.
4) Preheat the oven to 400°F.
5) In a baking dish, arrange the fillet rolls, seam-side down. Also arrange tomato slices and cheese slices alternately down centre.

MAKING
6) In a large skillet, add butter and saute mushrooms and onions until golden brown.
7) To this, add flour, parsley and seasonings.
8) Add cream, 1/2 cup mushroom liquid and sherry. Mix well.
9) Adjust seasonings to taste.
10) Bring the mix to boil.
11) Pour over the fish, arranged in the baking dish.
12) Bake in the preheated oven for 20 minutes or until the fillets turn golden and are still moist.

FINALIZING
13) Meanwhile, prepare Parmesan spaghetti, according to package directions, combining all ingredients.

SERVING
14) Serve the baked fillets with hot spaghetti.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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