Stacked Sole Recipe

Ingredients

2 pounds fresh or frozen sole fillet or other fish fillets

2 cups sliced fresh mushrooms

2 tbsp sliced green onion

1 clove garlic, minced

2 tbsp butter or margarine

1 6 1/2-ounce can minced clams, drained

2 tbsp snipped parsley

1 tbsp lemon juice

3/4 tsp dried oregano, crushed

1/4 tsp salt

Shrimp Sauce

Oven 350^o

Method

Thaw fish, if frozen. In a skillet cook mushrooms, onion, and garlic in butter till tender but nor brown. Remove from heat. Stir in drained clams, parsley, lemon juice, the oregano, salt, and 1/8 tsp pepper. In a 13x9x2-inch baking dish lay half of the fish fillets in a single layer. Spoon mushroom mixture over each fillet. Stack remaining fillets over top. Baked, covered, in a 350^o oven for 25 minutes. Uncover; bake 10 to 15 minutes more or till fish flakes easily when tested with a fork. With a slotted spatula, transfer dish stacks to a serving platter. Spoon Shrimp Sauce over. Garnish with cheery tomatoes and endive or parsley, if desired. Serves 6 to 8.

Shrimp Sauce:  In a saucepan melt 2 tablespoons butter or margarine. Stir in 1 tablespoon lemon juice and, if desired, 2 tablespoons snipped parsley. Drain one 4 1/2-ounce can tiny shrimp; stir shrimp into butter mixture. Heat sauce through.

Per serving(1/6 of servings): 225 g calories, 32 g Protein, 3 g carbohydrates, 9 g fat, 324 mg sodium

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