Baked Lean Lemon Sole
2 cups dry white wine or water
1 cup bread crumbs
1 1/2 - 2 lbs. sole fillets
4 Tbs. unsalted margarine, melted
1/4 cup lemon juice
2 Tbs. parsley, chopped
4 lemon wedges
Preheat oven to 450 degrees.
Place bread crumbs in a small bowl and roll each fish so both sides are covered.
Pour wine or water into a shallow baking pan. Place the fish skin side down in the pan. Brush the fish with the melted butter.
Bake for 7-20 minutes, depending on the thickness of the fillets. If really thin then check for doneness after 3 minutes.
If the fish hasn't darkened in color you can broil it for about 40 seconds. Don't overcook though.
Use a spatula and place each piece of fish on a plate. Pour any juices from the pan over the fish. Sprinkle the fish with lemon juice, salt, white pepper and chopped parsley.
Garnish with lemon wedges.
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