Mushroom Baked Sole

1 medium sized onion (finely chopped)
1/4 cup chopped fresh parsley
1 cup sliced mushrooms
1/4 cup butter or margarine
6 to 8 sole fillets
salt and pepper
1/4 cup dry white wine
1/2 cup light cream
1 tablespoon flour
paprika and chopped parsley


Sauté the onion, parsley and mushroom in 3 tablespoons of the butter for about 10 minutes, until the onions are tender, stir occasionally.

Place 4 of the sole fillets flat in the bottom of a greased baking dish (9 x 13). Sprinkle lightly with the salt and pepper. Spread the onion sauté evenly over the fillets then top with the remaining fish and sprinkle with a little bit of salt and pepper. Pour the wine over all and dot with the remaining tablespoon of butter.

Bake uncovered in a 350 degree oven for 15 minutes. Remove from oven. Drain off the liquid (use a baster) and put it aside.

Gradually stir the light cream into the flour in a small pan, blend in the fish liquid – use a wire whisk. Cook this over low to medium heat stirring constantly until it thickens. Pour this over the fish. Bake 5 minutes longer or until the fish flakes with a fork. Remove to a hot platter and sprinkle the Paprika and chopped parsley before serving.