Sole And Shrimp Casserole

• 1 lb. sole fillets
• 1/4 lb. small cooked shrimp
• 3 Tbsp. fine dry bread crumbs
• 1/4 tsp. pepper
• 2 Tbsp. lemon juice
• 1/4 lb. mushrooms, thin
• 2 Tbsp. tartar sauce or mayonnaise
• 2 Tbsp. green onion, thinly sliced
• 1 garlic clove
• 1 1/2 Tbsp. butter, softened
• 1/4 c. Vermouth (optional)

1. Butter a shallow 1 1/2-quart baking dish.
2. Place about half of the fish fillets in even layer.
3. Sprinkle evenly with about half of shrimp, bread crumbs, pepper, lemon juice and mushrooms. Repeat layers.
4. Mix together tatar sauce, green onions and butter. Dot over top.
5. Drizzle casserole evenly with vermouth, if used. Cover and chill if make ahead.
6. Bake, covered, in a 350u0b0 oven about 30 minutes; 40 minutes, if chilled.

sole fillets, shrimp, bread crumbs, pepper, lemon juice, mushrooms, tartar sauce, green onion, garlic, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057244 (may not work)