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Baked Fish of Sole
2 lbs. Sole Fillets
Salt and pepper
1 can frozen Shrimp soup
1/2 cup dry sautern
1 Tbsp. fresh parsley
Season fish with salt and pepper. Place in buttered baking dish, heat wine and soup, mixing well until blended but not boiling. Pour over fish and sprinkle parsley on top. Bake at 350 F for 30 minutes. May be prepared ahead and frozen, bring to room temperature before baking.