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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 6 servings.
4 fillets of sole
4 T. butter, softened
1/4 tsp. thyme
3/4 c. dry white wine
1 T. green part of scallion, chopped
1 T. lemon juice
salt
1 T. parsley, chopped
1 T. fresh dill, chopped
Preheat oven to 350F.
Spread butter in bottom of a 9 x 13-inch shallow baking dish.
Pat fillets dry and arrange fillets in dish - place each fillet in dish, then turn to coat with butter.
Pour wine and lemon juice over fish; sprinkle herbs over fish and in poaching liquid.
Bake at 350F for 10 minutes; check. The fish is done as soon as it is opaque and fairly firm to the touch. Do not overcook.
Baste once with poaching liquid if desired. Remove fish to warm serving plates.
Pour poaching liquid into a saucepan.
Reduce liquid until it is thick - add an additional tablespoon butter for extra-rich sauce; spoon over fillets.
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SEAFOOD - SOLE - WHITE WINE AND DILL
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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 6 servings.
4 fillets of sole
4 T. butter, softened
1/4 tsp. thyme
3/4 c. dry white wine
1 T. green part of scallion, chopped
1 T. lemon juice
salt
1 T. parsley, chopped
1 T. fresh dill, chopped
Preheat oven to 350F.
Spread butter in bottom of a 9 x 13-inch shallow baking dish.
Pat fillets dry and arrange fillets in dish - place each fillet in dish, then turn to coat with butter.
Pour wine and lemon juice over fish; sprinkle herbs over fish and in poaching liquid.
Bake at 350F for 10 minutes; check. The fish is done as soon as it is opaque and fairly firm to the touch. Do not overcook.
Baste once with poaching liquid if desired. Remove fish to warm serving plates.
Pour poaching liquid into a saucepan.
Reduce liquid until it is thick - add an additional tablespoon butter for extra-rich sauce; spoon over fillets.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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