MUSHROOM BAKED SOLE|
1 medium onion, finely chopped
1/4 c. chopped parsley
1 c. sliced mushrooms
1/4 c. margarine
1 1/2 lb. sole fillets
salt and pepper
1/4 c. dry white wine
1/2 c. skim milk
1 Tbsp. flour
Preheat oven to 350 degrees. Saute onion, parsley and mush-
rooms in 3 tablespoons of margarine, stirring constantly until
onions are soft. Place half the fillets in a greased baking
dish. Sprinkle lightly with salt and pepper and spread sauteed
mixture evenly over fish. Top with remaining fillets, season
with salt and pepper. Pour wine over all and dot with remain-
ing margarine. Bake, uncovered, for 15 minutes. Remove from
oven and drain, reserving the pan liquid. In a small saucepan,
combine flour and milk. Add the reserved pan liquid and cook,
stirring constantly until thickened. Pour over fish and bake 5
minutes longer. Sprinkle with paprika and parsley. Yield: 6
servings. Approximate calories per serving: 265.
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