1 lb. filet of sole or flounder
1/2 c. dill relish tartar sauce
1/2 c. sour cream
1/4 c. dry vermouth
2 tbsp. parsley, chopped
1 (4 oz.) can sliced mushrooms, drained
Salt and pepper to taste

Preheat oven. Arrange filets in 1 1/2 quart buttered shallow baking dish. Combine tartar sauce, sour cream, vermouth, parsley, mushrooms, and salt and pepper to taste. Pour over fish and sprinkle with paprika before baking.

Bake 15 to 20 minutes at 400 degrees and accompany each serving with lemon slice.