Baked sole with mushrooms and parsley (Sole Bercy) from Jacques Pepin - New Complete Techniques: Revised Edition of the Classic Work by Jacques Pépin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on October 11, 2019

    Easy and delicious! I was afraid that the 3/4 teaspoon salt would be too much, but the dish turned out perfectly seasoned. The sauce was really wonderful—I slurped up the leftovers by the spoonful, not wanting a drop of it to go to waste. :)

  • adelina on April 15, 2015

    This was simple but very satisfying and tasty fish. I served with a side of baked potatoes as a weeknight meal. This would be great for entertaining.

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