Lemon Sole Blanketed In Mushrooms Recipe
Allow your taste buds to experience this lemon sole blanketed in mushrooms. They'll never ever ask for anything else for a long time to come. It is a great main dish. You have already been deprived of this lemon sole blanketed in mushrooms recipe, don't miss it now.
Ingredients
4 lemon sole fillets (about 5 ounces each)
1 tablespoon unsalted butter or margarine
12 ounces mushrooms, thinly sliced (about 3 3/4 cups)
2 tablespoons dry white wine or water
2 tablespoons flour
1 can (12 ounces) evaporated skim milk
2 tablespoons low-sodium tomato paste
4 green onions, including tops, thinly sliced (1/2 cup)
1/4 teaspoon white or black pepper
Directions
1 Preheat the oven to 350°F. Lightly grease a 9" x 9" x 2" baking pan. Arrange the fish fillets in the baking pan, skinned side down, and set aside.
2 In a 10-inch nonstick skillet, heat the butter over moderate heat until bubbling. Add the mushrooms and saute for 1 minute. Stir in the wine and cook, covered, for 3 minutes or until the mushrooms are almost tender. Blend in the flour and cook, stirring, for 1 minute. Slowly add the milk and cook, stirring constantly, for about 5 minutes or until thickened and smooth.
3 Remove the skillet from the heat and stir in the tomato paste, green onions, and pepper. Spoon the mushrooms and sauce over the fish fillets and bake, uncovered, for 6 minutes or until the fish flakes easily when tested with a fork. Transfer the fish to warm dinner plates and spoon some sauce over each fillet.
2 In a 10-inch nonstick skillet, heat the butter over moderate heat until bubbling. Add the mushrooms and saute for 1 minute. Stir in the wine and cook, covered, for 3 minutes or until the mushrooms are almost tender. Blend in the flour and cook, stirring, for 1 minute. Slowly add the milk and cook, stirring constantly, for about 5 minutes or until thickened and smooth.
3 Remove the skillet from the heat and stir in the tomato paste, green onions, and pepper. Spoon the mushrooms and sauce over the fish fillets and bake, uncovered, for 6 minutes or until the fish flakes easily when tested with a fork. Transfer the fish to warm dinner plates and spoon some sauce over each fillet.
