Prep 15 mins
Cook 30 mins
The title says it all. And depending on your choice of fillets, can be quite inexpensive. I encourage you to add the optional dry vermouth as it adds greatly to the flavor. Easily doubled and easily spiced up if this is too mild for your tastes.
- 1 lb sole fillet (or similar fish)
- 4 ounces cooked small shrimp
- 3 tablespoons fine dry breadcrumbs
- 1⁄4 teaspoon pepper
- 2 tablespoons lemon juice
- 4 ounces mushrooms, thinly sliced
- 2 tablespoons fat-free mayonnaise
- 2 tablespoons thinly sliced green onions, including tops
- 1 garlic clove, minced
- 1 1⁄2 tablespoons butter, softened
- 1⁄4 cup dry vermouth (optional)
- Spray a 9x9 baking dish or shallow 4 quart casserole with cooking spray; preheat oven to 350°.
- Place half of the fish in an even layer in pan; sprinkle on half the shrimp, bread crumbs, pepper, lemon juice and mushrooms; repeat layers.
- Combine mayonnaise, green onion, garlic and butter; dot over top of casserole; drizzle evenly with dry vermouth if using.
- Bake, covered, for 30 minutes or until fish flakes when tested.
I liked this. I made it mostly as stated, except I used a shrimp and scallop mix, I didn't do the layering (just fish on bottom, shrimp/scallops next, and mushrooms and sauce on top), and the biggest difference that I used dry sherry instead of vermouth. Hubby didn't like the flavour of the alcohol, so I would try it without, as the mushrooms let out enough liquid to make a sauce. I served it with whole wheat rotini.