Sole With White Wine Sauce
|Sole fillets||16 Ounce, halved (Two 8 Ounce Each)|
|Celery leaves||1⁄2 Cup (8 tbs), chopped|
|Onion||1 , sliced|
|Lemon||1 , sliced|
|White wine||1 Cup (16 tbs)|
|Butter||4 Teaspoon, kneaded|
Preheat oven to 350 °F (175 °G).
Roll sole fillets.
Secure with toothpicks.
Place in an ovenproof stove top dish.
Top with celery leaves, onion and lemon slices.
Season with parsley and pepper.
Dot each serving with butter.
Pour in wine.
Cook in oven 10 minutes.
Transfer fillets to a seivmn dish.
Keep warm simmer cooking juices.
Add kneaded butter, whisking until sauce thickens.spoon over fish garnish with parsley lemon or shrimp.