Mushroom-baked Sole

Description
This recipe comes from Montréal, Québec
 * Contributed by World Recipes Y-Group
 * Yield: 6 servings

Ingredients

 * vegetable oil spray
 * 1½ pounds sole fillets
 * 1 medium onion, finely chopped
 * ¼ cup chopped fresh parsley
 * 1 cup sliced fresh mushrooms
 * 2 tablespoons acceptable margarine
 * ½ teaspoon finely ground black pepper
 * ¼ cup dry white wine
 * 1 tablespoon acceptable margarine
 * 1 tablespoon flour
 * ½ cup skim milk
 * ¼ teaspoon paprika
 * 2 tablespoons chopped fresh parsley

Directions

 * 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.