Recipe by sugarpea
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.
Top Review by angelak
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.
- 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)
Directions See How It's Made
- 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.