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Sole Bercy

Chef.at.Home's picture
Ingredients
  French shallots/4 green onions 2
  Chopped fresh parsley/15 milliliter dried parsley 60 Milliliter (1/4 Cup)
  White wine 60 Milliliter (1/4 Cup)
  Fish fumet/Clam juice 60 Milliliter (1/4 Cup)
  Sole fillets 2 Pound (1 Kilogram)
  Lemon 1⁄2 , juiced
  Butter 50 Milliliter (Salted Or Unsalted, 3 Tablespoon)
  Finely chopped parsley 1 Tablespoon
Directions

Sprinkle the shallots or onions and the parsley over the bottom of a generously buttered, shallow baking dish, then add wine and fumet or clam juice.
Lightly salt and pepper both sides of the fillets, and set over ingredients in baking dish (they can be placed side by side, slightly overlapping, or folded in three).
Sprinkle with lemon juice and dot with butter.
Cook uncovered in a 350°F (180°C) oven 20 minutes, basting twice with pan liquid, then broil a few seconds to brown here and there.
This is good surrounded by small boiled potatoes.
Garnish all with parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Seafood
Interest: 
Party

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