Sole with Shrimp Sauce Recipe

Ingredients

• 1-1/2 pounds sole fillets
• 1/4 teaspoon each salt, paprika and coarsely ground pepper
• 3/4 pound sliced fresh mushrooms
• SAUCE:
• 1-1/2 teaspoons grated onion
• 4-1/2 teaspoons butter
• 4 teaspoons all-purpose flour
• 1/4 teaspoon each salt, paprika and coarsely ground pepper
• 3/4 cup fat-free milk
• 1/4 cup reduced-sodium chicken broth
• 3/4 pound cooked medium shrimp, peeled and deveined
• 4 tablespoons grated Parmesan cheese, divided
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon dried basil
• 1/8 teaspoon cayenne pepper

Directions

• Place fillets in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish.
• Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended.
• Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese. Yield: 4 servings.

Sole with Shrimp Sauce published in Taste of Home December/January 2009, p49