(for 2)

(From Jane Grigsons Mushroom Feast)

1 chopped Shallot
½ teaspoon finely chopped Parsley
60g (2 oz.) chopped Mushrooms
1 large Sole (about 500g), cleaned and skinned (or 2 medium sized)
4 tablespoons dry white wine
2 tablespoons water
Salt and pepper
Juice of ½ Lemon
3 tablespoons Butter
1 tablespoon Flour

Butter an ovenproof dish and put the chopped shallot and sliced mushrooms on the bottom.
Lay the Sole on the top.
Pour over the wine and the water and season with salt pepper and the lemon juice.
Cover the dish with tinfoil and bake in a moderate oven (175C, 350F, Gas 4) for about 5 minutes.

Mash up 1 of the tablespoons of butter with the flour and then add it in little pieces to the liquid around the sole, re cover the sole and put it back in the oven for about 10 minutes more.

Take out the sole and transfer it on to a warm serving dish and keep it warm.

Tip the liquid into a pan and whisk in the remaining butter.
Pour this over the sole, put under a hot grill for a few minutes to brown lightly and serve.

(Traditionally with mashed potatoes)