Yield: 1 Servings
|1 pounds||Flounder fillets|
|⅓ cup||Sliced leeks|
|4 ounces||Mushrooms; sliced|
|½ cup||Dry white wine|
|¼ cup||Sliced almonds|
|3 tablespoons||Grated Parmesan cheese|
If fish fillets are large, cut into 5 serving pieces. Arrange an ungreased square baking dish, 8x8; sprinkle with salt, paprika and pepper. Cook and stir leeks and mushrooms in butter, until leeks are tender; stir in wine.
Pour mushroom mixture over fish; sprinkle with almonds and cheese. Cook uncovered in a 375* oven until fish flakes easily with fork, about 25 min.
Posted to Bakery-Shoppe Digest V1 #443 by slea@... (Shawn Zehnder Lea) on Dec 8, 1997