Fillet of Sole in Wine

*Fillet of Sole in Wine*
For that special occasion serve with Spanish rice and a green vegetable. Serves 6

1-1/2 lb	Sole cut in serving-size pieces	750 g
1	Green onion sliced thin	1
1 cup	White wine	250 mL
1 tsp	Curry powder	5 mL
1 cup	Light cream	250 mL
1 tsp.	Salt	5 mL
1/4 tsp.	Pepper	1 mL
1/2 cups	Dry bread crumbs	125 mL
1/2 cup	Grated sharp cheddar cheese	125 mL
2 tbsp	Butter	25 mL
1/2 cup	Thinly sliced mushrooms	125 mL
2	Large tomatoes, peeled and coarsely chopped	2
	Lemon wedges

Preheat oven to 325°F [160°C] Place pieces of fish in large 9x13 inch [23x33 cm] baking dish. Sprinkle with onion, mushroom and tomato. Combine wine and curry powder and pour over fish. Bake 15 to 20 minutes or until fish flakes easily with fork. Lift fish out very carefully and set aside. In a saucepan, scald cream, add in the wine mixture from the baking dish, and heat to boiling point. Add salt and pepper. Return fish to baking dish. Pour cream mixture over. Mix crumbs and cheese and sprinkle over fish, dot with butter. Broil until crumbs and cheese are golden. Serve with lemon wedges. NOTE Any white fish fillets can be substituted.