Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sole Parmesan




Source of Recipe


Internet


List of Ingredients




8 thin sole fillets or 8 thin orange roughy fillets (about 2 1/2 pounds)
1/2 cup all-purpose flour
2 tablespoons margarine or butter
2 green onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup dry white wine or 1 cup chicken broth
3 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese

Heat oven to 375F. Coat fish fillets with flour; set aside. Melt
margarine in 12-inch ovenproof skillet over medium-low heat. Cook
onions in margarine 3 to 5 minutes, stirring occasionally, until
crisp-tender. Add fish and cook uncovered 4 minutes. Turn fish
carefully. Cook 4 minutes longer. Sprinkle with salt and pepper.
Pour wine and lemon juice into skillet. Sprinkle with cheese. Bake
uncovered 15 minutes or until hot and bubbly.


Recipe