Vincent Sardi’s Sole Bonne Femme

Vincent Sardi's Sole Bonne Femme


2 tablespoons butter
2 pounds sole or flounder
3/4 cup dry sherry
Juice of a lemon
1 fine chopped white onion
1/2 pound mushrooms, minced
1 teaspoon minced parsley
1/2 teaspoon salt


Grease a shallow casserole with half the butter.  Lay 2 pounds sole or flounder in casserole.  Add 3/4 cup dry sherry, juice of a lemon.  Sprinkle with 1 fine chopped onion, 1/2 pound mushrooms, minced, 1 teaspoon minced parsley, 1/2 teaspoon salt.  Cover.

Bake in a slow oven, 325-degrees, until the fish is tender.  15 or more minutes. 

Spread sauce over fish.  Dot with remaining butter and brown under the broiler.  

6 Servings ~ Magnificent!


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