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FILLET OF SOLE (With Mushroom-Garlic Sauce) 1 lb. fresh or frozen sole, thawed 2 c. water 1/4 lb. fresh pea pods, trimmed 3 medium carrots, cut into thin 2-inch strips 1/4 tsp. salt Sauce: 1/4 c. butter 1 garlic clove, minced 1 Tbsp. lemon juice 4 to 5 oz. jar sliced mushrooms, drained 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |