Sole fillets are steam-cooked, in a covered skillet, over a bed of lemon and soy sauce-seasoned sautéed onion and sliced portabella mushroom caps.

Sole with Portobellas

2 tablespoons vegetable oil
1/2 medium onion, coarsely chopped
1 tablespoon fresh lemon or lime juice
1 1/2 tablespoons soy sauce
1 (6-ounce) package sliced Portabella caps
Salt
1 tablespoon chopped fresh dill, or 1/4 teaspoon dried
4 sole fillets, 4 to 6 ounces each

1. Heat the oil in a large skillet over medium heat. Add the onion and saute for about 30 seconds. Add the lemon juice and soy sauce. Add the mushrooms and season lightly with salt. Continue to saute, stirring gently, until the mushrooms become limp. When the mushrooms are very tender, about 10 to 12 minutes, add the herbs. Continue to stir for 1 to 2 minutes more.
2. Season the sole fillets with salt and place on top of the mushroom mixture in the skillet. Cover and place cook over medium heat for 5 to 7 minutes, or until the fillets flake easily with a fork.
3. Serve fillets covered with the Portabellas.

Serves 4.