| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Filets of sole |
|
|
Salt and pepper |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Butter, melted |
| 1/4 |
c |
Butter, melted |
| 1/2 |
lb |
Fresh mushrooms, sliced |
| 1 |
T |
Lemon juice |
| 1 |
T |
Chopped parsley |
INSTRUCTIONS
From: rgroup@aardvark.ucs.uoknor.edu (FRECH,ROGER) Date: Fri, 29 Jul
1994 18:50:34 GMT This is a recipe that I have used with any fish such
as Ocean Perch or roughy. It is quite good. It came from the RSVP
cookbook produced by the Junior League of Portland Maine. Coat the
filets with flour seasoned with salt and pepper to taste. Melt the
first 1/4 cup butter and saute the filets for 2 minutes on each side
or until golden brown. Remove the filets from the pan and keep warm in
oven. Melt the second 1/4 cup butter and saute the onion until
transparent. Add the mushrooms and cook for 2 minutes or until soft.
Stir in the lemon juice and parsley, seasoned with salt and pepper to
taste. Pour sauce over the fish and serve at once. REC.FOOD.RECIPES
ARCHIVES /FISH From rec.food.cooking archives. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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