Epicurean Fish Fillet (Flounder/Sole) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Food for Thought, Favorite Recipes of Morristown-Beard School. Ingredients:
24 ounces fish fillets |
salt, to taste |
pepper, to taste |
1/2 cup fresh parsley, chopped |
2 tablespoons butter |
2 tablespoons lemon juice |
1/2 lb fresh mushrooms, sliced |
2 tablespoons flour |
1 1/2 cups heavy cream |
2 tablespoons sherry wine |
1 tablespoon parmesan cheese, grated |
1 tablespoon breadcrumbs |
paprika, to your liking |
Directions:
1. Preheat oven to 475 degrees F.
2. Sprinkle fish lightly with salt and pepper.
3. Arrange in a baking dish and sprinkle with parsley.
4. Melt butter in a saucepan and add lemon juice and mushrooms and saute 10-12 minutes over low heat, stirring occasionally.
5. Blend in flour and gradually add in the cream, stirring constantly; simmer until sauce thickens, about 10 minutes.
6. Add sherry and season with salt and pepper to taste.
7. Pour mushroom sauce over fish fillets.
8. In a small bowl, combine cheese, bread crumbs and paprika.
9. Top the fish with with the crumb mixture.
10. Bake until fish is white and flakey and top is browned, about 10 minutes.
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