Epicurean Fish Fillet (Flounder/Sole)

Ingredients

• 24 ounces fish fillets
• salt, to taste
• pepper, to taste
• 1/2 cup fresh parsley, chopped
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1/2 lb fresh mushrooms, sliced
• 2 tablespoons flour
• 1 1/2 cups heavy cream
• 2 tablespoons sherry wine
• 1 tablespoon parmesan cheese, grated
• 1 tablespoon breadcrumbs
• paprika, to your liking

Directions

1. 1

   Preheat oven to 475 degrees F.

2. 2

   Sprinkle fish lightly with salt and pepper.

3. 3

   Arrange in a baking dish and sprinkle with parsley.

4. 4

   Melt butter in a saucepan and add lemon juice and mushrooms and saute 10-12 minutes over low heat, stirring occasionally.

5. 5

   Blend in flour and gradually add in the cream, stirring constantly; simmer until sauce thickens, about 10 minutes.

6. 6

   Add sherry and season with salt and pepper to taste.

7. 7

   Pour mushroom sauce over fish fillets.

8. 8

   In a small bowl, combine cheese, bread crumbs and paprika.

9. 9

   Top the fish with with the crumb mixture.

10. 10

    Bake until fish is white and flakey and top is browned, about 10 minutes.