Baked Sole With Tomato Sauce Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Green onions | 2 Small, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Flour | 1 1/2 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| 2 lb. sole fillets | ||
| 3 c. thinly sliced cooked potatoes | ||
| Can | 1 4 Ounce, sliced | |
| Parsley | 1 Teaspoon, chopped | |
| Pinch of tarragon | ||
| Pinch of thyme | ||
| Pinch of basil | ||
| 1/4 c. fine bread crumbs | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Pepper | 1/4 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
Directions
Place fillets in greased baking dish; season with salt and pepper.
Melt butter in saucepan.
Add onion, green onions and garlic; saute for 5 minutes.
Stir in flour; add wine gradually.
Bring to a boil; add cream gradually, stirring constantly until thickened.
Simmer for 5 minutes.
Add tomatoes, parsley, tarragon, thyme and basil.
Pour sauce over sole; sprinkle with bread crumbs and cheese.
Bake at 350 degrees for 20 to 25 minutes.
Melt butter in saucepan.
Add onion, green onions and garlic; saute for 5 minutes.
Stir in flour; add wine gradually.
Bring to a boil; add cream gradually, stirring constantly until thickened.
Simmer for 5 minutes.
Add tomatoes, parsley, tarragon, thyme and basil.
Pour sauce over sole; sprinkle with bread crumbs and cheese.
Bake at 350 degrees for 20 to 25 minutes.
Chef
