Fillet Of Sole With Mushroom Stuffing
|Olive oil||1 Tablespoon|
|Onion||4 Ounce, finely chopped (1 Medium Piece)|
|Fresh mushrooms||3⁄4 Pound, coarsely ground in a food processor/finely chopped with a knife|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Plain dry bread crumbs||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Black pepper||1 Pinch|
|Sole fillets||4 Ounce, thawed if frozen (8 Small)|
|Melted butter||2 Teaspoon|
|Plain dry bread crumbs||1 Tablespoon|
|Lemon||1 , cut into wedges|
|Parsley sprigs||4 Small (For Garnish)|
1. MAKE THE STUFFING: Adjust a shelf to the top third of the oven and preheat to 375°. Spoon the olive oil into a nonreactive large skillet and place over moderate heat. Add the onion and saute to soften and lightly color, about 3 minutes. Add the mushrooms and cook, stirring, over moderately high heat for 2 minutes, until they release their juices. Pour in the wine and thyme and cook until the wine is completely evaporated, 2 to 3 minutes. Turn into a medium bowl and let cool slightly.
2. Stir in the bread crumbs, parsley, lemon juice, pepper and a pinch of salt to taste.
3. PREPARE THE SOLE: Spoon 2 tablespoons of water into a 13-by-9-inch shallow glass baking dish. Put in 4 of the fillets, flattest side up (three will run lengthwise and one, crosswise). Spread each with one-fourth of the mushroom stuffing (about 1/3 cup each). Top with 4 fillets, flattest sides down. Brush the tops with the melted butter. Sprinkle on the bread crumbs and paprika. Bake until just cooked through (the fish will easily flake and be opaque throughout), about 15 minutes. With a long spatula, transfer to hot dinner plates. Garnish the plates with lemon wedges and parsley sprigs. Serve hot.