Baked Sole with Capers and Mushrooms
1 tablespoon olive oil
1 tablespoon dry sherry
1/2 pound mushrooms, cleaned and sliced
3 green onions, trimmed and minced
1 1/4 pounds sole fillets
1/4 teaspoon olive oil
1/2 cup dry white wine
2 tablespoons flour
2/3 cup plain nonfat yogurt
2 tablespoons Capers, drained, minced
1/4 cup chopped fresh parsley
Preheat the oven to 350°F. Heat oil and sherry in a large skillet over medium
heat. Add mushrooms and onions. Saute 10 minutes, stirring frequently. Meanwhile,
rinse the fish and pat dry. Remove any bones, using tweezers or pliers, if necessary.
Grease a 9-inch baking dish with ¼ teaspoon oil. Arrange fish in a single
layer. In a bowl thoroughly combine wine and flour. Gradually add to mushrooms
in the skillet, stirring constantly until thickened. Turn off the heat. Stir
the yogurt and capers into the sauce; pour over fish and top with parsley, cover.
Bake 25 minutes, or until fish is opaque and flakes easily with a fork. Serve
hot.
Serving Size: 5.