1 1/2 tsp. salad oil
1 1/2 tsp. flour
1/2 c. white wine
1/4 lb. mushrooms, sliced
1/2 c. thinly sliced green onions with tops
1 tsp. tarragon leaves
1/4 c. chopped fresh parsley
1 1/2 lbs. fillet of sole or haddock
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 tbsp. butter, melted
1/2 c. soft bread crumbs
4 oz. Swiss cheese, grated

Pour oil into 8 x 11 inch baking dish. Stir in flour. Stir in wine and spread over bottom of dish. Combine mushrooms, onions, tarragon and 2 tablespoons parsley. Sprinkle evenly in dish. Arrange fillets over mushrooms. Season with salt, pepper and paprika. Stir together butter, crumbs and remaining parsley. Sprinkle over fish. Bake, uncovered, at 350 degrees for about 20 minutes. Cover with cheese and return to oven until cheese melts. Serve with pan juices. Any good white fish can be used in this recipe.