Sole En Papillote

1. 1

   Melt butter and saute mushrooms and shallots until tender. Add vermouth and over low heat, reduce until liquid is almost entirely evaporated.

2. 2

   Puree mixture in a blender or food processor. Mix in parsley and set aside.

3. 3

   Oil parchment paper lightly. Place mushroom puree on one half, lightly salt and pepper fish and arrange on puree.

4. 4

   Garnish with lemon slices and fold parchment over crimping edges.

5. 5

   Bake in preheated 375 deg oven for 20 minutes.

6. 6

   Garnish with tomato slices and parsley sprigs.

* Per serving · 4 servings · Values may vary.