Herbed Broiled Filet of Sole with Mushrooms

8 oz. Fresh Mushrooms
2 medium Tomatoes
1 tbs. Vegetable Oil
2/3 cup Onion, coarsely chopped
1 clove Garlic, crushed
1 tsp. Oregano Leaves, crushed
1/4 tsp. Ground Black Pepper
4 -4 oz. Filet of Sole

Preheat broiler to hot. Rinse, pat dry and slice mushrooms (makes about 2 3/4 cups); set aside. Core tomatoes. Cut 1 of the tomatoes into 4 slices; dice remaining tomato (makes about 1 cup); set aside. In a medium skillet heat oil until hot. Add onion, garlic, oregano, black pepper, reserved mushrooms and diced tomato. Sauté until mushrooms are tender, about 5 minutes; remove from heat. Place fish in a single layer on a greased baking pan. Spoon mixture over fish. Top each filet with a reserved tomato slice (brush lightly with oil, if desired). Broil 3 inches from heat source until fish flakes easily when tested with a fork, 3 to 5 minutes.

YIELD: 4 Portions

White Mushrooms
WHITE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Selenium, an antioxidant
  • Copper, an essential nutrient

Use white mushrooms sliced in salads, sautéed on burgers, pizza and pasta, added to egg dishes, quesadillas and stir-fries. A flavor that intensifies when cooked makes them perfect for slow cookers, soups and curries.