Fillets De Sole, Vin Blanc - cooking recipe

Ingredients

4 fillets of sole
1/2 c. lemon juice
1 green onion, chopped fine
1 pinch tarragon (preferably fresh)
1 (10 3/4 oz.) can condensed mushroom soup
1/2 c. dry Sherry
butter
salt
freshly ground pepper
grated Parmesan cheese

Preparation

Marinate the fillets in lemon juice for at least 15 minutes, then lay them in a buttered flat casserole.
Sprinkle finely chopped onion (or chives) and herbs over the fish.\tMask with mushroom soup diluted with Sherry.\tDot with butter.
Salt and pepper lightly.
Cover the surface with a sprinkling of cheese. Bake in a moderate oven (350\u00b0) for 15 to 20 minutes, or until fish is opaque and sauce bubbles and starts to turn a golden brown. Serves 4.\tHot French rolls should be served with the fish to sop up the last drop of sauce.\tA dry Chablis, plus a green salad, goes well with this dish.