Baked Sole In White Wine Sauce (Sole Bretonne) Recipe

• 4 x Sole fillets, cleaned
• 1 tsp Lemon juice
• 4 ounce Butter
• 1 lrg Leek, white part only, thinly sliced
• 3 x Shallots, finely minced Salt
• 1/2 c. Flour
• 1/3 c. Fruity white wine
• 1/3 c. Cream
• 1 Tbsp. Minced parsley

1. Preheat oven to 400 degrees F. Sprinkle sole fillet with lemon juice.
2. Let stand for 15 min.
3. Heat the butter in a saucepan.
4. saute/fry leeks and shallots over medium-low heat for 5 to 6 min.
5. Place in bottom of baking dish big sufficient to hold fillets in one layer.
6. Dry fish with paper towels, and coat with flour.
7. Arrange fish on top of vegetables.
8. Sprinkle with salt, then wine.
9. Cover tightly and bake for 15 min, basting occasionally.
10. Pour cream over fish and return dish to oven, uncovered.
11. Bake for 10 more min, undisturbed.
12. Sprinkle with parsley before serving.

lemon juice, butter, only, shallots, flour, white wine, cream, parsley

Taken from cookeatshare.com/recipes/baked-sole-in-white-wine-sauce-sole-bretonne-75678 (may not work)