Sole au Gratin
4 (1/2 pound) sole fillets
6-12 T butter
4 T chopped fresh parsley
4 green onions chopped (white part only)
2 cups chopped fresh mushrooms
Salt and white pepper to taste
4 T toasted bread crumbs
1/2 cup dry white wine
Lightly butter a large casserole dish and sprinkle the bottom with half the parsley, green onions and mushrooms. Season with salt and white pepper.
Lay the fish on top. Cover with the rest of the chopped ingredients and top with bread crumbs. Add wine.
Melt remaining butter and drizzle over top. Bake 15 minutes at 425 F, or until fish is cooked and topping is crisp and golden. At the end of cooking, the dish may be broiled briefly, if necessary, to brown top.