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Sole Parmesan

8 thin sole fillets or 8 thin orange roughy fillets (about 2 1/2 pounds)
1/2 cup all-purpose flour
2 tablespoons margarine or butter
2 green onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup dry white wine or 1 cup chicken broth
3 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese

Heat oven to 375F. Coat fish fillets with flour; set aside. Melt
margarine in 12-inch ovenproof skillet over medium-low heat. Cook
onions in margarine 3 to 5 minutes, stirring occasionally, until
crisp-tender. Add fish and cook uncovered 4 minutes. Turn fish
carefully. Cook 4 minutes longer. Sprinkle with salt and pepper.
Pour wine and lemon juice into skillet. Sprinkle with cheese. Bake
uncovered 15 minutes or until hot and bubbly.

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