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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 (4-ounce) sole fillets |
vegetable cooking spray |
1/8 teaspoon salt |
1/8 teaspoon ground white pepper |
1/2 cup dry white wine |
1 teaspoon lemon juice |
1 teaspoon reduced-calorie margarine |
2 teaspoons minced shallots |
1/4 teaspoon minced garlic |
1 1/2 cups sliced fresh mushrooms |
1/3 cup skim milk, divided |
1 tablespoon all-purpose flour |
2 tablespoons (1/2 ounce) shredded reduced-fat swiss cheese |
1 tablespoon freshly grated parmesan cheese |
Directions:
1. Arrange fillets in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with salt and pepper. Pour wine and lemon juice over fillets. Cover and bake at 400° for 10 minutes. Drain fillets, reserving liquid.
2. Melt margarine in a nonstick skillet over medium-high heat. Add shallots and garlic; saute until tender. Add mushrooms; saute until liquid evaporates.
3. Combine 2 tablespoons milk and flour, stirring with a wire whisk until smooth. Place reserved liquid in a small saucepan over medium-high heat; cook until reduced by half. Add remaining milk to reduced liquid, stirring constantly. Add flour mixture to milk mixture, and bring to a boil; cook, stirring constantly, 1 minute or until wine sauce is thickened and bubbly.
4. Spoon mushroom mixture over fillets; top with wine sauce, and sprinkle with cheeses. Bake, uncovered, at 375° for 10 minutes. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned. Serve immediately.
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