| BAKED SOLE FILLETS |
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4 Servings2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 1/3 cup finely chopped onion 1/2 pound sliced fresh mushrooms 1/4 cup snipped parsley 1/2 teaspoon salt 1 teaspoon lemon juice 1 pound sole fillets, fresh or frozen 1/2 cup cooking sherry Lemon and lime wedges Melt Crisco in a heavy saucepan over medium heat. Stir in onion. Cook until tender, stirring occasionally. Stir in mushrooms; cook 2 to 3 minutes longer. Remove from heat. Stir in parsley, salt, and lemon juice. Preheat oven to 350ºF. Thaw frozen fish; rinse and pat dry. Place in a greased 11- x 7-x 1-1/2-inch pan or broiler-proof serving platter. Spoon vegetable mixture over fish. Pour cooking sherry over all. Bake at 350ºF for 20 minutes or until fish flakes easily. Serve with lemon and lime wedges. |
