1 1/2-2 lb. sole fillets (8 pieces)
1/4 lb. sm. shrimp, cooked, shelled & deveined
1/4 c. fine dry bread crumbs
1/2 tsp. fine herbs
1/4 tsp. onion salt
1/4 tsp. dill
1/4 c. grated Parmesan cheese
3 tbsp. mayonnaise
1 can cream of shrimp soup, undiluted
2 tbsp. dry sherry
Chopped chives, for garnish (optional)

Dry fish with paper towels. Grease 4 (6 ounce) Pyrex custard cups. Arrange 2 pieces of fish in an "X" pattern in the cups. Make sure to have the fillets touching the sides and bottom of the cups. Fillets will overlap and hang out the sides of the cups quite a bit.

Stir together shrimp, bread crumbs, fine herbs, onion salt, dill, Parmesan cheese and mayonnaise. Divide mixture among fillets and stuff. Fold excess fish over filling, completely enclosing the filling. Bake at 350 degrees for 30-40 minutes. Just before fish is done, heat soup and sherry together in a saucepan. When fish is done, turn cups upside down on a serving platter. Spoon sauce over fillets. If desired, sprinkle with chives. Makes 4 servings.