Fish Fillets with Shrimp |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8 small fillets of sole | 1/2 lb fresh mushrooms, chopped | 1/2 lb fresh shrimp, deveined |
| 4 T butter | 4 T flour | 1 cup milk |
| 1 t salt | 1 T lemon juice | chopped parsley |
| 1 | Cut 4 squares of aluminum foil. Arrange 2 fillets in each piece of foil. Saute mushrooms in butter. Place mushrooms and shrimp on top of each fish package. |
| 2 | Combine butter, flour, milk, and salt. Heat, stirring constantly. When thickened, add lemon juice. Pour over fish, mushrooms, and shrimp. Sprinkle with parsley. Gather edges of foil together over fish, making a double fold for a tight seal. Fold ends. Place on a baking pan. Bake at 425 F. for 40 minutes. When ready to serve, slit top and open. |