Recipe(tried): Sole au Gratin with Garlic Crumbs (using Bisquick)

SOLE AU GRATIN

2 tablespoon butter or margarine
2 tablespoon Bisquick original baking mix
1 teaspoon chicken bouillon granules
1/2 teaspoon ground mustard
1 cup milk
1/4 cup grated Parmesan cheese
1 (10 oz) pkg frozen chopped broccoli; thawed and well drained
1 tablespoon lemon juice
1 1/2 lb sole or other lean white fish fillets
Garlic Crumbs (recipe follows)

Heat oven to 350 degrees F.

Heat margarine in a saucepan over medium heat until melted. Stir in baking mix, bouillon granules and mustard. Cook over medium heat, stirring constantly, until mixture is hot and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

Spread broccoli in a ungreased square (9x9x2-inch) baking dish. Sprinkle with lemon juice. Place fish fillets on broccoli. (If fillets are large, cut into 4 serving pieces; pat dry.) Spread cheese sauce over fish. Sprinkle with Garlic Crumbs.

Bake about 30 minutes or until fish flakes easily with fork.

Remove fish with slotted spoon. Serve with broccoli and sauce.

GARLIC CRUMBS

3/4 cup Bisquick original baking mix
1/4 teaspoon garlic powder
2 tablespoon firm margarine or butter

Mix baking mix and garlic powder. Cut in margarine with fork or pastry blender until mixture is crumbly. Spread evenly in ungreased square pan, 9x9x2-inches. Bake 9 minutes; stir.

Makes 4 servings