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Baked Sole in White Wine Sauce (Sole Bretonne)

A home-style Baked Sole in White Wine Sauce (Sole Bretonne) made with Sole Fillets Cleaned, Lemon Juice, Butter, Leek White Part Only Thinly Sliced, and Shallots Finely Chopped. Keep it handy for the next time you cook it.

Ingredients

• 4
• 1 tsp
• 4 oz
• 1
• 3
• Salt
• 1/2 cup
• 1/3 cup
• 1/3 cup
• 1 tbsp

Method (preview)

1. 1

   Preheat oven to 400 degrees F. Sprinkle sole fillet with lemon juice. Let stand for 15 minutes.

2. 2

   Melt the butter in a saucepan. saute leeks and shallots over medium-low heat for 5 to 6 minutes.

3. 3

   Place in bottom of baking dish big enough to hold fillets in one layer.

4. 4

   Dry fish with paper towels, and coat with flour.

5. 5

   Arrange fish on top of vegetables.

6. 6

   Sprinkle with salt, then wine.

7. 7

   Cover tightly and bake for 15 minutes, basting occasionally.

8. 8

   Pour cream over fish and return dish to oven, uncovered.

9. 9

   Bake for 10 more minutes, undisturbed.

10. 10

    Sprinkle with parsley before serving.