Ingredients
1-1/2 pounds sole fillets1/4 teaspoon each salt, paprika and coarsely ground pepper3/4 pound sliced fresh mushroomsSAUCE:1-1/2 teaspoons grated onion4-1/2 teaspoons butter4 teaspoons all-purpose flour1/4 teaspoon each salt, paprika and coarsely ground pepper3/4 cup fat-free milk1/4 cup reduced-sodium chicken broth3/4 pound cooked medium shrimp, peeled and deveined4 tablespoons grated Parmesan cheese, divided1 teaspoon minced fresh parsley1/4 teaspoon dried basil1/8 teaspoon cayenne pepper
Preparation
Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish.
Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended.
Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.
