1/2 lb. (16 oz.) vermicelli
3 tbsp. chopped parsley
1 tbsp. butter
1 lb. sole or flounder fillets
1/3 c. plain yogurt
2 tbsp. grated Parmesan cheese
1 tbsp. lemon juice
1 tbsp. Dijon mustard
2 to 3 tbsp. horseradish

Cook vermicelli. Drain and rinse under hot water. Cover to keep warm. Arrange fish in broiler pan. In small bowl combine yogurt, cheese, lemon juice, mustard and horseradish.

Mix well and spread over fillets. Broil 8 inches away from heat 8 to 12 minutes. Serve over parsley, buttered vermicelli. 4 servings.