2 lb. sole fillets
2 tbsp. lemon juice
2 tbsp. dry white wine
1/4 c. butter
1/4 c. flour
2 c. milk
1/4 tsp. pepper
1/2 tsp. Worcestershire
1/2 tsp. tarragon, ground
1/2 tsp. dry mustard
2 tbsp. chopped green pepper
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese

Sprinkle fillets with lemon juice, wine, salt, and pepper to taste. Chill for several hours. Melt butter in saucepan. Whisk in flour until smooth. Add milk, and stirring cook over low heat until smooth and thick. Add ground pepper, mustard, Worcestershire, tarragon, green pepper, parsley, chives, grated cheese and simmer for 5 minutes. Arrange fillets in a single layer in a greased baking pan (9 x 13). Pour over sauce. Bake at 350 degrees for 30 minutes or until fish flakes with a fork. 6 servings. Easy and moist.