Gratin of Sole

(options: flounder, fluke, pompano)

4 fillets of sold

6 oz butter or margarine

4 tbsp chopped fresh parsley

4 scallions, white parts only or shallots, chopped

2 cups chopped fresh mushrooms

Salt and white pepper

4 tbsp toasted bread crumbs

1/2 cup dry white wine.

Butter a large shallow casserole dish and sprinkle the base with

half of the parsley, scallions or shallots, and mushrooms. Season

with salt and pepper and lay the fish on top. Cover with the rest of the

chopped vegetables and top with the bread crumbs. Pour the wine over

the bread crumbs. Melt the remaining butter and sprinkle over everything.

Bake in a preheated 425 oven for 15 minutes or until the fish is cooked and

the top is crisp and golden. At the end of the cooking, the dish may be broiled

quickly, if necessary to add color to the top.