Sole au gratin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter |
| 2 | tablespoons | Bisquick original baking mix |
| 1 | teaspoon | Chicken bouillon granules |
| ½ | teaspoon | Ground mustard |
| 1 | cup | Milk |
| ¼ | cup | Grated Parmesan cheese |
| 1 | pack | (10-oz) frozen chopped broccoli; thawed and well drained |
| 1 | tablespoon | Lemon juice |
| 1½ | pounds | Sole or other lean white fish fillets |
| ¾ | cup | Bisquick original baking mix |
| ¼ | teaspoon | Garlic powder |
| 2 | tablespoons | Firm margarine or butter |
Directions
GARLIC CRUMBS
HEAT oven to 350 degrees. Prepare Garlic Crumbs. Heat margarine in 1-⅓ quart saucepan over medium heat until melted. Stir in baking mix, bouillon granules and mustard. Cook over medium heat, stirring constantly, until mixture is hot and bobbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
SPREAD broccoli in ungreased square baking dish, 9x9x2 inches. Sprinkle with lemon juice. Place fish fillets on broccoli. (If fillets are large, cut into 4 serving pieces; pat dry.) Spread cheese sauce over fish.
Sprinkle with Garlic Crumbs.
BAKE about 30 minutes or until fish flakes easily with fork. Remove fish with slotted spoon. Serve with broccoli and sauce. 4 servings.
Garlic Crumbs: Mix baking mix and garlic powder. Cut in margarine with fork or pastry blender until mixture is crumbly. Spread evenly in ungreased square pan, 9x9x2 inches. Bake 9 minutes; stir.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .