5 med. new potatoes, cooked and cut in 1-inch cubes
1 lb. sole, washed, patted dry
1 tbsp. lemon juice
1 tbsp. parsley flakes
4 tbsp. butter
1/4 c. flour
1 bay leaf
1/2 (2.4 oz.) pkg. leek soup mix
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. white wine
1 c. sour cream
1 c. Monterey Jack cheese, grated

TOPPING:

2 tbsp. butter
1/2 c. dry bread crumbs

Place potatoes in buttered casserole dish. Sprinkle leek soup mix over potatoes. Place sole on top of potatoes. Sprinkle parsley and lemon juice over sole.

In a saucepan, melt butter, add flour, salt and pepper. Stir until bubbly. Add wine, sour cream and grated cheese. Stir until cheese melts. Pour over fish.

TOPPING: Melt butter and stir in bread crumbs. Sprinkle over top of fish. Microwave on medium 45 minutes or in 350 degree oven. (May cook 20 to 25 minutes in microwave on high but edges brown.) Serves 6.