2 tbsp. butter
3/4 c. sliced mushrooms
1/3 c. shallots, chopped
2 tbsp. snipped parsley
1/4 c. white wine
1 pkg. (12 oz.) Gorton's Fishmarket Fresh frozen sole fillets
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 c. half-and-half

Heat oven to 350 degrees. Heat 2 tablespoons butter in 8 inch skillet until melted. Add mushrooms, shallots and 2 tablespoons parsley. Cook, stirring occasionally, until mushrooms and shallots are tender. about 10 minutes; remove from heat. Stir in wine. Place frozen fillets in ungreased rectangular pan, 11 x 7 x 1 1/2 inches. Sprinkle with salt and pepper. Spoon mushroom mixture evenly over fillets. Dot with 1 tablespoon butter. Bake uncovered 10 minutes; drain, reserving liquid.

Mix flour and half-and-half in 1 quart saucepan. Stir in reserved liquid. Cook, stirring constantly, until thickened, about 1 minute. Pour over fillets. Bake uncovered until fillets flake easily with fork, about 10 minutes. Sprinkle with paprika and snipped parsley if desired. 4 servings