Sole on the Plate

Ingredients

• 320 gSole fish
• 30 gButter
• 60 mlWhite wine
• 60 mlWater
• 15 mlLemon juice
• 2 gSalt
• 0.5 gPepper

Instructions

1. 1

   Preparation

   • Clean the sole (300–350 g): remove the dark skin, scale the white skin, wash thoroughly and remove the head. Gently loosen the fillets from the backbone on the side where the skin was removed.
   • Season the fillets on both sides with salt and pepper.
   • Generously butter an ovenproof dish.
2. 2

   Cooking

   • Place the seasoned sole, convex side down, in the buttered dish.
   • Pour 60 ml dry white wine and 60 ml water over the fish and add the juice of half a lemon (about 15 ml).
   • Put the dish into a preheated oven (about 180 °C). Baste frequently with the reducing juices.
   • Bake until the liquid is reduced to a glossy, translucent glaze that coats the sole (about 12–18 minutes, depending on oven and fish thickness).
3. 3

   Finishing

   • Remove the sole from the oven, baste with the glossy juices and serve hot.
   • Note: When white wine is used, lemon juice is essential to keep the sauce a pleasant pale color.