Mushroom-baked Sole

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This recipe comes from Montréal, Québec



  1. Preheat oven to 350°F.
  2. Lightly spray a baking dish with vegetable oil.
  3. Rinse fish and pat dry.
  4. Set aside.
  5. In a nonstick skillet over medium-high heat, sauté onion, ¼ cup parsley and mushrooms in 2 tablespoons margarine, stirring constantly until onions are soft.
  6. Place half the fillets in bottom of prepared baking dish and sprinkle lightly with pepper.
  7. Spread sauteed mixture evenly over fish.
  8. Top with remaining fillets and season with more pepper.
  9. Pour wine over all and dot with remaining 1 tablespoon margarine.
  10. Bake uncovered 15 minutes.
  11. Remove from oven and drain, reserving liquid.
  12. In a small saucepan, combine flour and milk.
  13. Add reserved pan liquid and cook, stirring constantly, until thickened.
  14. Pour sauce over fish and bake 5 minutes longer.
  15. Sprinkle with paprika and 2 tablespoons parsley before serving.
  16. Basil and tarragon here, but you can use any herbs you like.
  17. Parsley and marjoram come to mind as good alternatives.