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Rex Sole Supreme




Source of Recipe


Mrs Jerry Fletcher


List of Ingredients




4-6 large fillets of rex sole
Salt pepper
Stuffing
melted butter
Parsley sauce
paprika
parsley

Recipe



Place alternate layers(3 of sole, 2 of stuffing) of fish and stuffing in well greased baking dish. Brush with melted butter and bake in 375-400 degree F. oven until fish is done, basting occasionally with melted butter. Place fish on serving platter, cover with sauce, sprinkle with paprika and garnish with parsley.

Stuffing;
1/2 C butter
1/4 C finely minced onion
4 C coarse bread crumbs
1 tsp celery seed
1/4-1/2 C finely chopped parsley
1 T relish
2 tsp salt
1/4 tsp pepper
1 tsp thyme
Melt butter in heavy skillet, add onion and half of crumbs, mix well. Turn into deep bowl and mix in celery seed, parsley, relish, salt, pepper, thyme and remaining crumbs.

Parsley Sauce;
2 T butter
2 T flour1/2 tsp salt
1/8 tsp pepper
1 C milk
1/2 C chopped parsley
2 diced, hard cooked eggs
Melt butter over low heat. Blend in flour and seasonings and cook over low heat, Stirring until mixture is smooth. Remove from heat, gradually stir in milk and cook until thickened. Add parsley, then carefully stir in eggs.