FILLET OF SOLE|
(With Mushroom-Garlic Sauce)
1 lb. fresh or frozen sole,
2 c. water
1/4 lb. fresh pea pods,
3 medium carrots, cut into
thin 2-inch strips
1/4 tsp. salt
1/4 c. butter
1 garlic clove, minced
1 Tbsp. lemon juice
4 to 5 oz. jar sliced
Starting at narrow end, roll up each fish fillet; set
aside. In large skillet, combine water, pea pods, carrots and
salt. Bring to a boil; reduce heat. Arrange fish seam side
down over vegetables. Cover, simmer 8 to 10 minutes or until
fish flakes easily with a fork. Lift fish and vegetables out
of liquid onto a serving platter; keep warm.
In a small saucepan, melt butter. Saute garlic for 1
minute. Stir in lemon juice and mushrooms; heat thoroughly.
Serve over fish and vegetables. Makes 4 servings.
Tip: 1 (6 ounce) package frozen pea pods can be substi-
tuted for fresh pea pods. Cook according to box directions and
then place on platter with carrots and fish.
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