ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sole and Mushroom Casserole

Yield Makes 4 servings
Notes: Bake the sole while the potatoes cook; keep it warm for a few minutes while you mash the potatoes and make the sauce.


  • Mushroom Essence
  • 1 pound boned, skinned sole fillets, rinsed
  • 3/4 cup chopped green onions
  • 2 tablespoons drained capers
  • 2 tablespoons cream sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon minced peeled fresh ginger
  • 1 1/2 pounds thin-skinned potatoes, rinsed, peeled, and cut into 1/2-inch cubes
  • 1/2 teaspoon dried tarragon
  • 2 teaspoons cornstarch
  • About 1/2 cup low-fat (1%) milk
  • 1/4 cup shredded gruyère or Swiss cheese
  • Salt and pepper

Nutrition Information

  • calories 354
  • caloriesfromfat 12 %
  • protein 39 g
  • fat 4.7 g
  • satfat 2 g
  • carbohydrate 40 g
  • fiber 4.4 g
  • sodium 673 mg
  • cholesterol 63 mg

How to Make It

  1. Pour one recipe's worth of Mushroom Essence through a fine strainer into a 4- to 5-quart pan; discard the ginger. Put mushrooms in a shallow 10- to 11-inch oval casserole (about 2 1/2 qt.). Add 1/2 cup green onions, capers, sherry, soy sauce, and ginger to mushrooms; mix and spread level. Lay sole fillets evenly over mixture, overlapping if necessary. Cover casserole tightly with foil.

  2. Bake sole in a 375º oven until fillets are opaque but still moist-looking in center of thickest part, about 15 minutes.

  3. While sole bakes, add potatoes and tarragon to mushroom broth. Bring to a boil over high heat; cover and simmer until potatoes are soft enough to mash easily, about 15 minutes. Drain potatoes in a strainer over a bowl. Pour liquid back into pan and put potatoes in the bowl.

  4. Uncover sole and drain juices into pan. Boil liquid over high heat until reduced to about 3/4 cup, 4 to 5 minutes. In a small bowl, blend cornstarch with 1 tablespoon water and stir into boiling liquid; stir until boiling again, and remove from heat. Turn oven to broil.

  5. Meanwhile, with a potato masher or a mixer, mash potatoes until smooth, adding enough milk for desired texture. Push sole and mushrooms toward center of casserole to leave a 1-inch space around the edge. Spoon potatoes (or pipe through a pastry bag with a large plain or star tip) into space. Pour sauce over sole mixture. Sprinkle potatoes with cheese.

  6. Broil about 4 inches from heat until cheese is very lightly browned, about 4 minutes. Sprinkle with remaining 1/4 cup green onions. Add salt and pepper to taste.