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Filet of Sole Gratinee

4 slices fresh bread (make into crumbs)
4 shallots
1 Tbsp. chives
1 lb. Fillet of Sole
1/2 cup dry white wine or vermouth
1 Tbsp. butter or margarine
1/4 cup parsley sprigs
1/2 lb. mushrooms, quartered
1/2 cup grated Swiss cheese


Chop shallots coarsely. Add mushrooms, parsley and chives. Finely chop (you may use processor, if you wish, to do the above steps). Stir in salt and pepper to taste.


Lightly butter a shallow baking dish and spread 1/2 of the mushroom mixture over the bottom. Sprinkle with a generous layer of bread crumbs. Season Fillets lightly with salt and pepper. Fold fish in thirds and arrange on bread crumbs. Moisten with wine. Cover fish and remaining mushroom mixture, sprinkle with bread crumbs and grated Swiss cheese. Dot the surface with butter. Bake at 375 degrees F for 15-20 minutes, or until fish is tender and top is browned.



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