This recipe comes from Montréal, Québec
- Contributed by World Recipes Y-Group
- Yield: 6 servings
- 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
- Preheat oven to 350°F.
- Lightly spray a baking dish with vegetable oil.
- Rinse fish and pat dry.
- Set aside.
- 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.
- Place half the fillets in bottom of prepared baking dish and sprinkle lightly with pepper.
- Spread sauteed mixture evenly over fish.
- Top with remaining fillets and season with more pepper.
- Pour wine over all and dot with remaining 1 tablespoon margarine.
- Bake uncovered 15 minutes.
- Remove from oven and drain, reserving liquid.
- In a small saucepan, combine flour and milk.
- Add reserved pan liquid and cook, stirring constantly, until thickened.
- Pour sauce over fish and bake 5 minutes longer.
- Sprinkle with paprika and 2 tablespoons parsley before serving.
- Basil and tarragon here, but you can use any herbs you like.
- Parsley and marjoram come to mind as good alternatives.
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