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BAKED SOLE FILLETS




Source of Recipe


Aunt Saunny

4 Servings
2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO
Stick
1/3 cup finely chopped onion
1/2 pound sliced fresh mushrooms
1/4 cup snipped parsley
1/2 teaspoon salt
1 teaspoon lemon juice
1 pound sole fillets, fresh or frozen
1/2 cup cooking sherry
Lemon and lime wedges

Melt Crisco in a heavy saucepan over medium heat. Stir in onion. Cook until tender, stirring occasionally. Stir in mushrooms; cook 2 to 3 minutes longer. Remove from heat. Stir in parsley, salt, and lemon juice. Preheat oven to 350ºF. Thaw frozen fish; rinse and pat dry. Place in a greased 11- x 7-x 1-1/2-inch pan or broiler-proof serving platter. Spoon vegetable mixture over fish. Pour cooking sherry over all. Bake at 350ºF for 20 minutes or until fish flakes easily. Serve with lemon and lime wedges.