Sole Marseille
I forgot about this until recently, and we’ve been eating lots of it ever since.
Mom’s note on it says, “This has a very delicate flavour and the “gravy” is delicious. Dad and Tommy ate the whole works and wanted more."
Set oven to 350°
1 pkg. frozen or fresh sole fillets
Arrange the fish in a single layer in Pyrex baking dish.
2 tbsp. butter (tastes OK with no butter too)
1/2 cup chicken broth (package or cube mixed with warm water is fine)
1 tsp. dry mustard
1/2 tsp. tarragon
(Mom says she used parsley or basil, and I use McCormick Summer Savoury Leaves)
Mix all together and pour over the fish. Bake for 20 to 25 minutes, until fish flakes.
Mom’s note on it says, “This has a very delicate flavour and the “gravy” is delicious. Dad and Tommy ate the whole works and wanted more."
Set oven to 350°
1 pkg. frozen or fresh sole fillets
Arrange the fish in a single layer in Pyrex baking dish.
2 tbsp. butter (tastes OK with no butter too)
1/2 cup chicken broth (package or cube mixed with warm water is fine)
1 tsp. dry mustard
1/2 tsp. tarragon
(Mom says she used parsley or basil, and I use McCormick Summer Savoury Leaves)
Mix all together and pour over the fish. Bake for 20 to 25 minutes, until fish flakes.