Ingredients:

6 fillets of sole (1-½ pound)

1 tbsp flour

1 tbsp salt

½ cup skim milk

2 tbsp special margarine

½ cup dry white wine

¼ tbsp white pepper

¾ cup finely chopped onions

½ pound mushrooms, sliced thin

1 tbsp minced parsley

Procedure:

Wash and dry the fillets; season with the salt ad pepper. Melt the margarine in a large skillet; sauté the onions 5 minutes. Add half the mushrooms and sauté 2 minutes. Place the fillets in the skillet; cover with the remaining mushrooms and adds the wine. Cover and cook cover medium heat 15 minutes or until fish flakes easily when tested with a fork. Transfer fillets to heated serving dish and keep warm.

          Mix together the flour and milk; add to the skillet, mixing steadily to the boiling point. Cook over low heat 5 minutes. Pour over the fish and sprinkle with the parsley.

Serves 6.

Per serving

Calories 140

Saturated fat 1.0 gram

Polyunsaturated fat 1.9 gram

Total fat 4.9 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

My Other Articles

Subgum Soup

Pottage Sante

Italian Spinach Soup

Puree of Pea Soup

Cream of Tomato Soup

Onion Soup

Tuscan Bean Soup

Minestra

Puree of Lentil Soup

Chinese Corn Soup

Chicken Liver Pea and Noodle Soup

Manhattan clam chowder

New England Fish Chowder

Tomato Madril

Gazpacho

Broiled Salmon with Fruits

Pan Fried Fish