Sole au gratin

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Margarine or butter
2 tablespoons Bisquick original baking mix
1 teaspoon Chicken bouillon granules
½ teaspoon Ground mustard
1 cup Milk
¼ cup Grated Parmesan cheese
1 pack (10-oz) frozen chopped broccoli; thawed and well drained
1 tablespoon Lemon juice
1½ pounds Sole or other lean white fish fillets
¾ cup Bisquick original baking mix
¼ teaspoon Garlic powder
2 tablespoons Firm margarine or butter

Directions

GARLIC CRUMBS

HEAT oven to 350 degrees. Prepare Garlic Crumbs. Heat margarine in 1-⅓ quart saucepan over medium heat until melted. Stir in baking mix, bouillon granules and mustard. Cook over medium heat, stirring constantly, until mixture is hot and bobbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

SPREAD broccoli in ungreased square baking dish, 9x9x2 inches. Sprinkle with lemon juice. Place fish fillets on broccoli. (If fillets are large, cut into 4 serving pieces; pat dry.) Spread cheese sauce over fish.

Sprinkle with Garlic Crumbs.

BAKE about 30 minutes or until fish flakes easily with fork. Remove fish with slotted spoon. Serve with broccoli and sauce. 4 servings.

Garlic Crumbs: Mix baking mix and garlic powder. Cut in margarine with fork or pastry blender until mixture is crumbly. Spread evenly in ungreased square pan, 9x9x2 inches. Bake 9 minutes; stir.

From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .

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