3/4 pound fillet of sole (lemon or gray sole)
pinch of rosemary
3 tablespoons white wine
1 tablespoon lemon juice
2 scallions, sliced and sauteed lightly
1/4 pound mushrooms, stems removed, sliced and sauteed lightly
1 tablespoon parsley, chopped fine
salt and freshly ground pepper
Place fillets in a greased baking dish. Combine rosemary, wine, lemon juice and pour over the fish. Top with scallions and mushrooms. Cover with aluminum foil. Bake in preheated 350-degree oven for about 15 minutes or until flaky. Sprinkle with parsley and season with salt and pepper.
Serves 2.