Sole with Portabellas

Mushrooms and fish always make an intriguing combination, but there are several important things to keep in mind, especially with delicate fish such as sole. Since mushrooms have a natural earthy flavor, lighten that character a bit with a little lemon juice (but not too much!). This portabella topping can be used with virtually any kind of fish, including oily fish like bluefish or salmon.

Ingredients:
* 2 tablespoons vegetable oil
* 1⁄2 medium onion, coarsely chopped
* 2 teaspoons fresh lemon or lime juice
* 1 tablespoon soy sauce
* 1 6-ounce package sliced Phillips Portabella caps
* Salt
* 1 tablespoon chopped fresh dill or other herbs, or 1⁄4 teaspoon dried
* 4 sole fillets, 4-6 ounces each

Preparation:
Pour the oil in a large skillet with a cover over medium heat. Add the onion and sauté for about 30 seconds. Add the lemon juice and soy sauce. Add the mushrooms and season them lightly with salt. Continue to sauté, stirring gently the whole time, until the mushrooms become limp and lose all their chalk white appearance. When the mushrooms are very soft, in 10-12 minutes, add the herbs. Continue to stir for another minute or so.

Season the sole fillets with salt and place over in the skillet the mushroom mixture. Cover and place over medium heat. Cook for 5-7 minutes, until the fillets are just cooked. Serve covered with the Portabellas.

Serves 4