Sole Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated 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 (4-ounce) sole fillets | 1/2 cup butter or margarine, melted | 3/4 cup fine, dry breadcrumbs |
| 1 tablespoon plus 1 teaspoon chopped fresh parsley | 1 tablespoon plus 1 teaspoon chopped fresh dillweed | 2 teaspoons Dijon mustard |
| 1 teaspoon salt | 1/2 teaspoon pepper | 1/2 cup Chablis or other dry white wine |
| 1 cup whipping cream | 1 cup (4 ounces) shredded Cheddar cheese | |
| 1 | Dip fillets in butter; coat with breadcrumbs. Sprinkle 1/2 teaspoon parsley and 1/2 teaspoon dillweed over each fillet; roll up, enclosing herbs. Place fillets, seam side down, in a 12x8x2-inch baking dish. Spread 1/4 teaspoon mustard over each; sprinkle with salt and pepper. Combine wine and cream, stirring well; pour over rolls. Sprinkle with cheese. Cover and bake at 350 for 30 minutes; uncover and bake 10 minutes or until fish flakes easily when tested with a fork. |