Sotted sole

Yield: 4 Servings

Measure Ingredient
1 pack Frozen sole fillets
4 tablespoons Margarine
3 tablespoons Breadcrumbs; seasoned with salt, pepper, paprika
Dry vermouth

Slice block of fish into ¾" slices. Dip one side in melted butter or margarine, then into seasoned bread crumbs. Arrange in greased shallow baking dish, pour in enough half and half of vermouth and water to cover ½" bottom of dish. Dot slices with butter or margarine. Cover, cook in microwave at medium (70%) for 8-10 minutes until poaching liquid is bubbly.

Use pan liquid as sauce if desired. Add chopped green onion tops and lemon for garnish.

Recipe by: Microwave

Posted to recipelu-digest Volume 01 Number 214 by "Diane Geary" <diane@...> on Nov 7, 1997

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