Parisian-Style Sole
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
Preparation time: 14 minutes
Cooking time: 12 minutes
Waiting time: none
The white wine, mushroom and tomato mixture gives a creamy sauce that cooks at the same time as the fish.
Servings: 2 or 3
IngredientsPreparation
  • 1 pound [454 g] sole fillets
  • Freshly ground pepper, to taste
  • Salt, to taste
  • 1/4 cup [60 mL] freshly minced parsley
  • 1 cup [250 mL] peeled, finely chopped tomatoes
  • 1/2 teaspoon [2.5 g] sugar
  • 1 cup [250 mL] sliced mushrooms
  • 1/4 cup [60 mL] dry white wine or white Vermouth
  • 1/2 cup [125 mL] light or heavy cream
  • 3 tablespoons [26.25 g] cornstarch or flour
  • Salt and pepper each sole fillet; sprinkle fillets with minced parsley.
  • Roll fillets; arrange rolled fillets into an 8 x12-inch [20 x 30-cm] glass or ceramic dish.
  • Peel tomatoes; remove seeds.
  • Chop tomatoes; evenly arrange all over sole fillets.
  • Sprinkle fillets with sugar.
  • Evenly arrange mushroom slices over chopped tomatoes.
  • Mix together dry white wine or white Vermouth, cream and cornstarch or flour; pour all over sole fillets.
  • Cover dish with plastic wrap or a lid.
  • Microwave on 'MEDIUM-MAXIMUM' for 9 minutes [it sometimes is necessary to microwave fillets for 30 seconds to 1 minute longer, due to the water content of the flesh].
  • Transfer sole fillets onto a warm serving plate.
  • Well stir the sauce in dish; microwave for 2 minutes on 'HIGH'; stir.
  • Sauce should be creamy.
  • Pour creamy hot sauce over sole fillets.
  • Serve.