|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 13g||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A rich Parmesan cheese sauce makes these simple baked sole fillets extra special.
- 1 1/2 to 2 pounds sole fillets
- 2 tablespoons butter (for the baking dish)
- For the Mornay Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cup heated milk
- 1/2 cup grated Parmesan cheese
- 2 egg yolks, slightly beaten
- Dash salt
- Dash white pepper
- 3 dashes Worcestershire sauce
- Gather the ingredients.
- Heat oven to 350 F. Arrange fillets in a single layer in a large, shallow, buttered baking dish. Add about 1/4 to 1/2-inch of warm water to the dish. Bake for 20 minutes, or until fish flakes easily with a fork. Prepare Mornay sauce (below) while fish cooks.
- With a slotted spoon, move fish to an ovenproof serving platter. Pour sauce over fish. Turn oven temperature to broil. Broil fish about 4 inches from heat for 3 minutes, or until lightly browned.
- Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended.
- Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes.
- Stir in cheese until melted. Stir about 1/2 cup of hot sauce into egg yolks; return to saucepan mixture, stirring until smooth and thoroughly heated.
- Season with salt, pepper, and Worcestershire sauce to taste. Makes about 2 1/2 cups of medium thick sauce.
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