1 1/2 lb. fresh sole or flounder fillets
Salt and pepper
1/2 c. chopped parsley
2 tbsp. butter
2 tbsp. fresh lemon juice
1/2 lb. sliced fresh mushrooms
1 tbsp. flour
1 1/2 c. heavy cream
2 tbsp. sherry
1 tbsp. grated Parmesan cheese
1 tbsp. dry bread crumbs
Paprika

Sprinkle fillets lightly with salt and pepper. Arrange in shallow baking dish and sprinkle with parsley. In saucepan melt butter with lemon juice. Add mushrooms and saute over low heat for 5 minutes. Blend in flour and gradually add cream. Simmer, stirring until thickened. Simmer 10 minutes longer, stirring occasionally. Add sherry and season to taste.

Pour sauce over fish and sprinkle with cheese, bread crumbs, and paprika. Bake at 475 degrees for 20 minutes or until fish flakes easily and top is well- browned. Serves 6 to 8.