2 pkg. frozen sole or flounder (24 oz.)
1/2 c. chopped parsley, fresh
2 tbsp. fresh lemon juice
2 tbsp. flour
1/2 c. sherry wine (cooking sherry)
1 tbsp fine dry bread crumbs
1/8 tsp. white pepper
1/4 tsp. salt
2 tbsp. butter
1/2 lb. fresh mushrooms
1 to 1 1/2 c. heavy cream
1/2 tbsp. Parmesan cheese
Paprika

Sprinkle fillet with salt and pepper. Arrange in baking dish and sprinkle with parsley. In saucepan, melt butter and lemon juice. Add mushrooms and saute over low heat for 10-12 minutes, stirring occasionally. Blend in flour. Gradually add cream and simmer, stirring until thick. Simmer 10 minutes longer. Add sherry and pinch of salt and pepper. Pour sauce over fish, sprinkle with cheese and bread crumbs and a little paprika. Bake at 475 degrees for 20-25 minutes. Serves 4-5.

WINE SELECTION: German Dry Riesling (Kabinett)