Sole with Mushroom Sauce Recipe

Name: Sole with Mushroom Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 1/2 lb (681 g) fresh sole fillets; Vegetable oil cooking spray; 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup; 1/2 cup (125 mL) grated Parmesan cheese; 1/4 cup (60 mL) dry sherry; 3 tbsp (45 mL) dry bread crumbs; 1 tbsp (15 mL) margarine or butter, melted; 6 cups (1.5 L) hot oven-baked potato wedges

Ingredients

1 1/2 lb (681 g) fresh sole fillets
Vegetable oil cooking spray
1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) dry sherry
3 tbsp (45 mL) dry bread crumbs
1 tbsp (15 mL) margarine or butter, melted
6 cups (1.5 L) hot oven-baked potato wedges

PREP TIME 5m	COOK TIME 30m	TOTAL TIME 35m
YIELD 6 servings

Instructions

Place fillets in shallow 2 qt (2 L) baking dish,lightly coated with cooking spray.
Combine soup,cheese and sherry; spread evenly over fillets. Mix bread crumbs and margarine and sprinkle over fillets.
Bake at 350°F (180°C) until fish is cooked through – about 30 minutes. Serve with potato wedges.

Dinner