SOLE IN WINE

For that special occasion serve with Spanish rice and a green vegetable. Serves 6

1-1/2 lb Sole cut in serving-size pieces 750 g
1 Green onion sliced thin 1
1 cup White wine 250 mL
1 tsp Curry powder 5 mL
1 cup Light cream 250 mL
1 tsp. Salt 5 mL
1/4 tsp. Pepper 1 mL
1/2 cups Dry bread crumbs 125 mL
1/2 cup Grated sharp cheddar cheese 125 mL
2 tbsp Butter 25 mL
1/2 cup Thinly sliced mushrooms 125 mL
2 Large tomatoes, peeled and coarsely chopped 2
Lemon wedges

Preheat oven to 325F [160C]

Place pieces of fish in large 9x13 inch [23x33 cm] baking dish. Sprinkle with onion, mushroom and tomato. Combine wine and curry powder and pour over fish. Bake 15 to 20 minutes or until fish flakes easily with fork. Lift fish out very carefully and set aside.

In a saucepan, scald cream, add in the wine mixture from the baking dish, and heat to boiling point. Add salt and pepper.

Return fish to baking dish. Pour cream mixture over.

Mix crumbs and cheese and sprinkle over fish, dot with butter. Broil until crumbs and cheese are golden. Serve with lemon wedges.

NOTE Any white fish fillets can be substituted.


Select a category & press Go