Ingredients:

2 pounds sole fillets
1/2 cup finely chopped onion
1/4 cup butter, melted
3/4 cup sour cream
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon dried whole dill weed
Salt and pepper, to taste

Methods:

Place fillets in a 13 x 9-inch baking dish set aside.Saute onion in butter in small skillet until tender Remove from heat, and stir in sour cream and remaining ingredients.Pour sauce over fillets.Bake, uncovered, at 350 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve immediately.

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Ingredients:

* 1 tablespoon fresh chopped parsley
* 3 green onions, chopped
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 cup dry white wine
* 1/2 cup water
* 2 1/2 pounds sole fillets
* 3 tablespoons butter, divided
* 2 tablespoons all-purpose flour
* 1 cup heavy cream

Methods:

In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water bring to a boil.Add fish and poach for 8 to 10 minutes.Remove fish to a lightly buttered shallow baking dish.Continue cooking water and wine mixture until liquid has reduced to about 1 cup.

Meanwhile, in a large saucepan melt 2 tablespoons of butter; stir in the flour, stirring until a smooth paste is formed. Gradually add the reduced liquid and heavy cream, stirring over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter pour over fish. Place fish under broiler until nicely browned.

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Ingredients:

* 1 1/2 pounds flounder or sole fillets
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup melted butter
* juice of 1 lemon, about 2 1/2 tablespoons
* 2 teaspoons finely minced onion
* finely chopped fresh parsley
* paprika

Methods:

Cut fish into serving-size pieces arranged in buttered shallow baking dish.Sprinkle fish with salt and pepper. In a small bowl or measuring cup, combine melted butter, lemon juice, and minced onion pour over fish.Sprinkle with paprika bake at 325° for about 30 minutes, or until fish is cooked through. Garnish with chopped parsley.

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Ingredients:

* 1 1/2 to 2 pounds sole fillets
* butter

Mornay Sauce:
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 2 cup heated milk
* 1/2 cup grated Parmesan cheese
* 2 egg yolks, slightly beaten
* salt
* white pepper
* few dashes Worcestershire sauce

Methods:

Heat oven to 350°. Arrange fillets in a single layer in a large, shallow, buttered baking dish. Add about 1/4 to 1/2-inch of warm water to the dish.Bake for 20 minutes, or until fish flakes easily with a fork.Prepare Mornay sauce while fish cooks.With a slotted spoon, move fish to an oven proof serving platter. Pour sauce over fish.Turn oven temperature to broil. Broil fish about 4 inches from heat for 3 minutes, or until lightly browned.

Mornay Sauce
Melt butter in a saucepan over medium heat.Add flour and stir until mixture is well blended.Gradually stir in hot milk.Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes.Stir in cheese until melted.Stir about 1/2 cup of hot sauce into egg yolks return to saucepan mixture, stirring until smooth and thoroughly heated.Season with salt, pepper, and Worcestershire sauce to taste.Makes about 2 1/2 cups of medium thick sauce.

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Ingredients:

* 1 small onion, thinly sliced
* 1 tablespoon olive or vegetable oil
* 1 (6 ounce) fillet sole or catfish
* 1/8 teaspoon salt
* Dash pepper
* 1 plum tomato, sliced
* 2 tablespoons butter or margarine, melted
* 1/8 teaspoon garlic salt
* 2 tablespoons minced fresh parsley

Methods:

1. In a small skillet, saute onion in oil until tender.Transfer to a greased 1-qt. baking dish.Place fillet over onions.Sprinkle with salt and pepper.Top with tomato slices.Combine butter and garlic powder pour over tomato.Sprinkle with parsley.
2. Bake, uncovered, at 350 degrees F for 14-18 minutes or until fish flakes easily with a fork.

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